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Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value
Isleroglu, Hilal, Kemerlı-Kalbaran, Tansel, Özdestan-Ocak, Özgül, Üren, Ali, Kaymak-Ertekin, FigenVolume:
19
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2015.1058276
Date:
May, 2016
File:
PDF, 524 KB
english, 2016