S. Harmankaya, A. Harmankaya, Koray İşbarali, Özlem İstanbullu Paksoy
{"title":"迷迭香和丁香精油对熟肉制品 kavurma 的脂质氧化、微生物、感官特性和储存稳定性的影响","authors":"S. Harmankaya, A. Harmankaya, Koray İşbarali, Özlem İstanbullu Paksoy","doi":"10.17221/56/2024-cjfs","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":503958,"journal":{"name":"Czech Journal of Food Sciences","volume":"58 5","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product\",\"authors\":\"S. Harmankaya, A. Harmankaya, Koray İşbarali, Özlem İstanbullu Paksoy\",\"doi\":\"10.17221/56/2024-cjfs\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":503958,\"journal\":{\"name\":\"Czech Journal of Food Sciences\",\"volume\":\"58 5\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-08-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Czech Journal of Food Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17221/56/2024-cjfs\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Czech Journal of Food Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17221/56/2024-cjfs","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product