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2 research outputs found
Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness
Author
Demirok Soncu E
Haskaraca G.
Kolsarici N
Özsaraç N
Publication venue
'Informa UK Limited'
Publication date
17/01/2019
Field of study
No full text
PMID = 3065003
Sakarya Üniversitesi Kurumsal Açık Akademik Arşivi
Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening
Author
A Leite
A Wigand
+32 more
AM Baka
AM Herrero
BG Tarladgis
C Sucu
D Trbović
E Demirok Soncu
F Leroy
FK Lücke
FK Lücke
G Sagratini
H Mora-Gallego
I Tomasevic
J Chen
JD Wood
JM Lorenzo
L Aquilanti
L Iacumin
M Fernández
M Gómez
M Gómez
M Pateiro
M Radman
N Palavecino Prpich
N Parunović
P Tremonte
Q Sun
Q Sun
S Regulations
SP Alves
T Tasić
Y Hu
Y Zhang
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
No full text
