Results 161 to 170 of about 2,448 (171)

Effect of basil use in meatball production on heterocyclic aromatic amine formation

Journal of Food Science and Technology, 2020
Fatih Öz
exaly  

The effects of conjugated linoleic acid usage in meatball production on the formation of heterocyclic aromatic amines

LWT - Food Science and Technology, 2016
Fatih Öz
exaly  

Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of

Food Control, 2012
Figen Cetinkaya, Tülay Elal Muş, Belkis Levent   +2 more
exaly  

Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour

Meat Science, 2016
Gülen Yıldız Turp
exaly  

Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan)

Meat Science, 2011
Kuo-Wei Lin
exaly  

The employment of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulation

Meat Science, 2015
Abdul Rohman, Abdul Rohman, Halida Rahmania   +2 more
exaly  

The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball

Food Control, 2011
Mükerrem KAYA, Fatih Öz
exaly  

Improving low fat meatball characteristics by adding whey powder

Meat Science, 2006
Meltem Serdaroğlu
exaly  

The Antimicrobial Effects of Chopped Garlic in Ground Beef and Raw Meatball (Çiğ Köfte)

Journal of Medicinal Food, 2007
Kâmil Bostan
exaly  

Quality Characteristics of Low-Salt and -Fat Meatball Added Black Garlic (Allium sativum L.) during Cold Storage

Food Science of Animal Resources, 2010
Han-Sul Yang, Sang Keun Jin, Il-Suk Kim
exaly