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Publikováno v:
ITU Journal Series D: Engineering. Aug2010, Vol. 9 Issue 4, p53-62. 10p. 7 Graphs.
Autor:
YETİM, Hasan, ÇANKAYA, Harika
Publikováno v:
Volume: 26, Issue: 3
Gıda
Gıda
Determination of the effects of CaCl2 and brine curing technique on the tenderness and some other quality characteristics of pastirma, a Turkish raw and dry cured meat product, was the main objective of this research. Pastirma was produced from beef
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::723c984a57cdea84b5e251ec1939a580
https://dergipark.org.tr/tr/pub/gida/issue/6927/92510
https://dergipark.org.tr/tr/pub/gida/issue/6927/92510
Akademický článek
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Autor:
Çankaya, Harika
Tez (Doktora) -- İstanbul Teknik Üniversitesi, Fen Bilimleri Enstitüsü, 2009
Thesis (PhD) -- İstanbul Technical University, Institute of Science and Technology, 2009
Bu çalışmada bazı doğal antimikrobiyal maddeler (nisin, greyfurt
Thesis (PhD) -- İstanbul Technical University, Institute of Science and Technology, 2009
Bu çalışmada bazı doğal antimikrobiyal maddeler (nisin, greyfurt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a47bf0fbd303613a7d16d51cc50d3123
https://acikbilim.yok.gov.tr/handle/20.500.12812/650283
https://acikbilim.yok.gov.tr/handle/20.500.12812/650283
Autor:
Çankaya, Harika
ÖZET Pastırmada gevreklik artışı sağlamak ve bazı kalite özelliklerini belirlemek amacıyla sığır Semitendinosus kaslarına % 5 ağırlık artışı sağlayacak miktarda 0.3 M CaCf2 injeksiyonu yapılarak 24 saat bekletildikten sonra kuru
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10208::eb697f1423e871c17bde9c1a1634b51b
https://acikbilim.yok.gov.tr/handle/20.500.12812/51860
https://acikbilim.yok.gov.tr/handle/20.500.12812/51860