8 research outputs found
The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk
No full textThe effect of using different types and rates of onion‐water extract in meatball production on the formation of heterocyclic aromatic amines
No full text
The effects of lentil and chickpea flours as the breading materials on some properties of chicken meatballs during frozen storage
No full text
