Characteristics of processed poultry products
E Baéza - World's Poultry Science Journal, 2020 - Taylor & Francis
Poultry is now the most consumed meat, in terms of volume. A main factor for the continuous
increase of poultry production is the huge development of cut pieces and processed …
increase of poultry production is the huge development of cut pieces and processed …
[PDF][PDF] Our Traditional Product Doner; Production Methods, Quality Characteristics and Development Studies
GY Turp, B Yildirim - Turkish Journal of Agriculture-Food Science …, 2019 - academia.edu
Doner is a kind of kebab which is produced after marinating meat and spitting the fat with
marinated meat then cooked in the doner cooker. Doner is our traditional product that is …
marinated meat then cooked in the doner cooker. Doner is our traditional product that is …
Geleneksel Ürünümüz Döner; Üretim Yöntemleri, Kalite Özellikleri ve Geliştirme Çalışmaları
GY Turp, B Yıldırım - … Journal of Agriculture-Food Science and …, 2019 - agrifoodscience.com
Doner is a kind of kebab which is produced after marinating meat and spitting the fat with
marinated meat then cooked in the doner cooker. Doner is our traditional product that is …
marinated meat then cooked in the doner cooker. Doner is our traditional product that is …
Parmak Peynirinden İzole Edilen Staphylococcus Türlerinin Virulans Faktörleri ve Antibiyotik Dirençliliği
H Tanış, B Gülseren - … Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü …, 2020 - dergipark.org.tr
Bu araştırma Kahramanmaraş yöresine özgü parmak peynirlerinde Staphylococcus bakterisi
incelemesi ve bu bakterilerin virülans faktörleri ve antibiyotik dirençlilik özelliklerinin tespiti …
incelemesi ve bu bakterilerin virülans faktörleri ve antibiyotik dirençlilik özelliklerinin tespiti …