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

Data publikacji: 27 lis 2023

Zakres stron: 32 - 48

DOI: https://doi.org/10.2478/ausal-2023-0003

Słowa kluczowe

turkey meat, comminution, extract, oxidative reactions, quality parameters, breast muscle

© 2023 H. S. Kavuşan et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.