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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.
 e 
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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Pubblicato online: 27 nov 2023
Pagine: 32 - 48
DOI: https://doi.org/10.2478/ausal-2023-0003
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© 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
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
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