Yazar "Turhan, S" için listeleme
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Effect of cooking methods on total and heme iron contents of anchovy (Engraulis encrasicholus)
Turhan, S; Ustun, NS; Altunkaynak, TB (Elsevier Sci Ltd, 2004)The effects of cooking methods (electric oven, grill, microwave, and boiling) on total and heme iron contents of anchovy (Engraulis encrasicholus) were investigated. Effects of cooking methods on total and heme iron contents ... -
Effect of freeze-thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets
The effects of the number of freeze-thaw cycles on total and heme iron contents of bonito (Sarda sarda) and bluefish (Pomatomus saltator) fillets were investigated. The prepared fillets were packaged in polyethylene bags, ... -
A note on the total and heme iron contents of ready-to-eat doner kebabs
Turhan, S; Altunkaynak, TB; Yazici, F (Elsevier Sci Ltd, 2004)Total and heme iron contents of ready-to-eat beef and chicken doners collected from restaurants were determined. Total and heme iron contents of beef and chicken doners were 36.70 +/- 9.85 - 15.98 +/- 2.86 and 14.27 +/- ... -
Utilization of hazelnut pellicle in low-fat beef burgers
Hazelnut pellicle was used as a dietary fiber in the production of beef burgers. The effects of hazelnut pellicle addition on proximate composition, pH, cook loss, dimensional changes, color and sensory characteristics of ...
