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The effect of cooking methods on some quality characteristi..:
Veli GÖK
;
Tamer UZUN
;
Oktay TOMAR
..
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005027109&lng=en&tlng=en. , 2018
Link:
https://doi.org/10.1590/fst.13018
RT Journal T1 <Title>The effect of cooking methods on some quality characteristics of gluteus medius</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:cedd6535911b447482e158538dedda89&Exemplar=1&LAN=DE A1 Veli GÖK A1 Tamer UZUN A1 Oktay TOMAR A1 Muhammed Yusuf ÇAĞLAR A1 Abdullah ÇAĞLAR PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2018 K1 sous-vide K1 convection oven K1 beef K1 gluteus medius K1 texture K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005027109&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.13018 DO https://doi.org/10.1590/fst.13018 SF ELIB - SuUB Bremen
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