Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
Sarıçoban, C., Özalp, B., Yılmaz, M.T., Özen, G., Karakaya, M., Akbulut, M.
Published in Meat science (01.11.2008)
Published in Meat science (01.11.2008)
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The effects of butylated hydroxyanisole, ascorbic acid, and alpha-tocopherol on some quality characteristics of mechanically deboned chicken patty during freeze storage
Ozer, O.,Selcuk Univ., Konya (Turkey). Meram Faculty of Medicine, Saricoban, C.,Selcuk Univ., Konya (Turkey). Food Engineering Dept
Published in Czech Journal of Food Sciences (01.01.2010)
Published in Czech Journal of Food Sciences (01.01.2010)
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Journal Article
EFFECT OF CARCASS PART AND PACKAGING METHOD ON THE STORAGE STABILITY OF MECHANICALLY DEBONED CHICKEN MEAT
OZKECECI, R.B, KARAKAYA, M, YILMAZ, M.T, SARICOBAN, C, OCKERMAN, H.W
Published in Journal of muscle foods (01.07.2008)
Published in Journal of muscle foods (01.07.2008)
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Journal Article
Determination of some technological properties of rabbit meat in prerigor and postrigor stages
Karakaya, M, Saricoban, C, Aksogan, M.(Selcuk Univ., Faculty of Agriculture, Konya (Turkey). Div. of Food Engineering)
Published in Technology of Food and Feed Science (Turkey) (2003)
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Published in Technology of Food and Feed Science (Turkey) (2003)
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