Acceso abierto

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
Buscar este autor en
Sciendo|Google Scholar
Kavuşan, H. S.
, 
S. Çalişkan

S. Çalişkan

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
Buscar este autor en
Sciendo|Google Scholar
Çalişkan, S.
, 
F. Turgut

F. Turgut

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
Buscar este autor en
Sciendo|Google Scholar
Turgut, F.
 y 
M. Serdaroğlu

M. Serdaroğlu

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
Buscar este autor en
Sciendo|Google Scholar
Serdaroğlu, M.
  
27 nov 2023
Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system's Cover Image
Acerca de este artículo
Artículo anterior
Artículo siguiente
Cite
Descargar portada
Publicado en línea: 27 nov 2023
Páginas: 32 - 48
DOI: https://doi.org/10.2478/ausal-2023-0003
Palabras clave
© 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
Idioma:
Inglés
Calendario de la edición:
1 veces al año
Temas de la revista:
Negocios y Economía, Gestión empresarial, Industrias, Agronegocios, industria alimentaria, Química Industrial, Ciencia y tecnología alimentarias
RSS Feed de revista