Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk.

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Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk.

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2015 nî lūn-bûn

@nan

2015年の論文

@ja

2015年論文

@yue

2015年論文

@zh-hant

2015年論文

@zh-hk

2015年論文

@zh-mo

2015年論文

@zh-tw

2015年论文

@wuu

2015年论文

@zh

2015年论文

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Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk.

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Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk.

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prefLabel

Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk.

@en

P1476

Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk

@en

P2093

Vel Gök

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P2860

Antioxidant factors in plant foods and selected oilseeds.

Dietary n-6 and n-3 fatty acid balance and cardiovascular health.

Chemical composition and oxidative stability of flax, safflower and poppy seed and seed oils.

The effect of diet on plasma lipids, lipoproteins, and coronary heart disease.

Colour and textural attributes of sucuk during ripening.

Omega-3 fatty acids in the prevention-management of cardiovascular disease.

Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk).

Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma - A dry cured beef product.

Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage.

Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage.

P304

240-247

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P31

scholarly article

P356

10.5851/KOSFA.2015.35.2.240

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P433

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P478

http://www.w3.org/2001/XMLSchema#string

P50

Veli Gök

P577

2015-04-30T00:00:00Z

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P5875

281377202

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P698

26761834

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P932

4682526

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