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Tavuk eti marinasyonunda ardıç (Juniperus communis L.) ekstraktı kullanımının etkilerinin araştırılması.
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- Harran Journal of Agricultural & Food Science, 2021, v. 25, n. 3, p. 390, doi. 10.29050/harranziraat.863985
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- Article
Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation.
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- European Journal of Lipid Science & Technology, 2022, v. 124, n. 10, p. 1, doi. 10.1002/ejlt.202100243
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- Article
Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts.
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- Croatian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 25, doi. 10.17508/CJFST.2024.16.1.03
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- Article
The impacts of laurel (Laurus nobilis) and basil (Ocimum basilicum) essential oils on oxidative stability and freshness of sous-vide sea bass fillets.
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- Turkish Journal of Veterinary & Animal Sciences, 2020, n. 1, p. 101, doi. 10.3906/vet-1908-25
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- Article
Investigating the influence of rosehip tea marination on lipid oxidation in turkey breast meat.
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- Meat Technology, 2023, v. 64, n. 2, p. 344, doi. 10.18485/meattech.2023.64.2.65
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- Article
OXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES.
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- Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 3, p. 14, doi. 10.34302/crpjfst/2022.14.3.2
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- Article
FERMENTE ET ÜRÜNLERİNDE OKSİDATİF DEĞİŞİKLİKLER VE ÜRÜN KALİTESİ ÜZERİNE ETKİLERİ.
- Published in:
- GIDA: The Journal of Food, 2021, v. 46, n. 2, p. 443, doi. 10.15237/gida.GD20122
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- Article