Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Koray İşbarali"'
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:
Volume: 26, Issue: 2 228-236
Harran Tarım ve Gıda Bilimleri Dergisi
Harran Tarım ve Gıda Bilimleri Dergisi
This study was carried out to determine some properties of set type yogurts produced using different packaging materials and stored at 4±1 °C for 28 days and the effect of the packaging material on the viability of yogurt bacteria. Sensory analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd3c1a27d6c52f08061b40836688b55b
https://dergipark.org.tr/tr/pub/harranziraat/issue/70320/1011541
https://dergipark.org.tr/tr/pub/harranziraat/issue/70320/1011541
