Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Özlem İstanbullu Paksoy"'
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 4, Pp 251-262 (2024)
Kavurma is a traditional cooked meat product of Türkiye containing a high percentage of animal fat (30-40%). Therefore, kavurma can undergo lipid oxidation easily. This may cause a major problem in the storage and marketing of the product. Synthetic
Externí odkaz:
https://doaj.org/article/d8db64b3338d43c690dd2327faa7fb14
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101536- (2024)
This study aimed to investigate the potential use of Aloe vera (AV) as a food additive given its critical importance in food safety and health. Specifically, the natural antimicrobial and antioxidant properties of AV were examined to prevent food spo
Externí odkaz:
https://doaj.org/article/f971437dc16e4b48bb872336e9ad775c
Publikováno v:
Euroasia Journal of Mathematics, Engineering, Natural & Medical Sciences. 8:127-134
Kargı Tulum cheese is a type of cheese produced in the highlands in summer seasons from sheep, goat, cow and buffalo milk and their mixtures in certain proportions in the Kargı district of Çorum and put on the market in autumn. It is particularly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fb459dc3daf1dfeb945e36f7dddcfa4
https://doi.org/10.38065/euroasiaorg.626
https://doi.org/10.38065/euroasiaorg.626