YÖKSİS Makale Veritabanı

The Effect of Carcass Part and Packaging Method on The Storage Stability of Mechanically Deboned Chicken Meat

THE EFFECT OF CARCASS PART AND PACKAGING METHOD ON THE STORAGE STABILITY OF MECHANICALLY DEBONED CHICKEN MEAT

The Effects of Butylated Hydroxyanisole Ascorbic Acid and tocopherol on Some Quality Characteristics of Mechanically Deboned Chicken Patty during Freeze Storage

Characteristics of meat emulsion systems as influenced by different levels of lemon albedo

The effect of various types of poultry pre and post rigor meats on emulsification capacity water holding capacity and cooking loss