YÖKSİS Makale Veritabanı

Effect of the tumbling process and kappa-carrageenan usage on the quality characteristics of meat loaf

Effect of the tumbling process and kappa-carrageenan usage on the quality characteristics of meat loaf

Comparison of Egg External Quality Characteristics of Meat and Laying Type Quails by Using Mathematical Formulas

Marination with espresso, filter, and Turkish coffee: A novel approach to improving the tenderness of spent hen meat

Influence of the Dietary Supplement of Protected Calcium Butyrate in Growing Japanese Quail Diets on Performance, Carcass Parameters, Blood Serum Biochemical Status, Meat Quality, and Jejunum Histo…

Some quality qualifications of cooked meat sous vide in the storage process

SOME QUALITY QUALIFICATIONS OF COOKED MEAT SOUS VIDE IN THE STORAGE PROCESS

Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination

Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination

Effects of a meal feeding regimen and the availability of fresh alfalfa on growth performance and meat and bone quality of broiler genotypes

Growth performance and quality properties of meat from broiler chickens reared under different monochromatic light sources

Growth performance and quality properties of meat from broiler chickens reared under different monochromatic light sources

Growth Performance and Quality Properties of Meat from Broiler Chickens Reared Under Different Monochromatic Light Sources

Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages

Efficacy of mono- and multistrain synbiotics supplementation in modifying performance, caecal fermentation, intestinal health, meat and bone quality, and some blood biochemical indices in broilers

Quality Changes in Chicken Meat Marinated With Antioxidant‐Rich Fruit and Vegetable Juices

Determination of the Effect of Some Acidic Solutions on the Tenderness and Quality Properties of Chicken Breast Meat

Use of Ohmic Heating System in Meat Thawing and Its Effects on Microbiological Quality

Some chemical and microbiological quality characteristics of domestic goose Anser domesticus meat

Consumers’ Meat and Products Consumption Frequency, Knowledge Levels and Quality Cues: The Sample of Aksehir, Turkey