Yazar "Oz, Fatih" için listeleme
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The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system
Boz, Mehmet Akif; Oz, Fatih; Yamak, Umut Sami; Sarica, Musa; Cilavdaroglu, Elif (Oxford Univ Press, 2019)This study was performed to determine the slaughter and carcass traits, meat color, pH, nutrient composition, fatty acids, amino acids, and cholesterol content of local Turkish goose varieties. In the present study, a total ... -
The Effect of Ultrasonic Marinating on the Transport of Acetic Acid and Salt in Anchovy Marinades
Turhan, Sadettin; Saricaoglu, Furkan Turker; Oz, Fatih (Karger, 2013)In this study, the effect of ultrasonic marinating on the transport of acetic acid and salt in anchovy marinades was investigated. Anchovy fillets were immersed in marinating solution containing 4% acetic acid and 8% salt ... -
The effects of direct addition of low and medium molecular weight chitosan on the formation of heterocyclic aromatic amines in beef chop
Oz, Fatih; Kizil, Mevlude; Zaman, Ali; Turhan, Sadettin (Elsevier Science Bv, 2016)The effects of direct addition of low and medium molecular weight chitosan at different levels (0.25, 0.50, 0.75 and 1%) to beef chops on the formation of heterocyclic aromatic amines (HCAs) were investigated. Chops were ... -
Heterocyclic Aromatic Amine Contents of Kavurma Commercially Cooked in Steam and Copper Cauldron
Oz, Fatih; Cakmak, Isa Han; Zikirov, Eldos; Kizil, Mevlude; Turhan, Sadettin (Wiley, 2015)Kavurma is a traditional coarsely diced and cooked meat product in Turkey. Heterocyclic aromatic amines (HCAs), carcinogenic and/or mutagenic compounds in commercial kavurma samples cooked in steam and copper cauldron were ...
