Quality characteristics and oxidative stabilityof chicken kavurma formulated with chicken abdominal fat as beef fat replacer

Autor: A Dikici, B Nacak, N Yel, K Zaimoğulları, G İpek, M Özer

Publikováno v: Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας; Τόμ. 73 Αρ. 3 (2022); 4525-4534
Journal of the Hellenic Veterinary Medical Society; Vol. 73 No. 3 (2022); 4525-4534

Kavurma is a traditional cooked ready-to-eat meat product that mainly produce in Middle East countries. In kavurma formulation, main ingredients are beef/mutton meat, beef/mutton fat and salt. In this regard, fat has high influence on product’s gen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c62a045ea4a93d4bc7e8f6d8f16894f
https://doi.org/10.12681/jhvms.27738

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Mitigation of Oxidized Oil Effects on Production Performances and Meat Quality of Broilers by Dietary Supplementation of Allicin.

Autor: Untea, Arabela Elena¹ (AUTHOR) arabela.untea@ibna.ro, Vlaicu, Petru Alexandru¹ (AUTHOR) arabela.untea@ibna.ro, Varzaru, Iulia¹ (AUTHOR), Oancea, Alexandra Gabriela¹ (AUTHOR), Saracila, Mihaela¹ (AUTHOR)

Publikováno v: Life (2075-1729). Nov2024, Vol. 14 Issue 11, p1432. 13p.

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BEZELYE KABUK PROTEİN KONSANTRATININ GIDA BİLEŞENİ OLARAK SUCUK ÜRETİMİNDE KULLANIMI.

Autor: Yıldız, Semanur^1,2, Yemiş, Oktay^1,2 oktayyemis@sakarya.edu.tr

Publikováno v: GIDA: The Journal of Food. 2024, Vol. 49 Issue 1, p160-178. 19p.