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Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system

H. S. Kavuşan

H. S. Kavuşan

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Kavuşan, H. S.
, 
S. Çalişkan

S. Çalişkan

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Çalişkan, S.
, 
F. Turgut

F. Turgut

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Turgut, F.
 and 
M. Serdaroğlu

M. Serdaroğlu

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Serdaroğlu, M.
  
Nov 27, 2023
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Published Online: Nov 27, 2023
Page range: 32 - 48
DOI: https://doi.org/10.2478/ausal-2023-0003
Keywords
© 2023 H. S. Kavuşan et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Kavuşan, H. S.
Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
Çalişkan, S.
Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
Turgut, F.
Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
Serdaroğlu, M.
Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
Language:
English
Publication timeframe:
1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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