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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.
 et 
M. Serdaroğlu

M. Serdaroğlu

Ege University, Engineering Faculty, Food Engineering DepartmentIzmir, Turkey
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Serdaroğlu, M.
  
27 nov. 2023
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Publié en ligne: 27 nov. 2023
Pages: 32 - 48
DOI: https://doi.org/10.2478/ausal-2023-0003
Mots clés
© 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
Langue:
Anglais
Périodicité:
1 fois par an
Sujets de la revue:
Affaires et économie, Gestion d'entreprise, Industries, Agroalimentaire, industrie alimentaire, Chimie industrielle, Science et technologie alimentaires
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