Yazar "Ustun, N. S." için listeleme
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Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage
Akarpat, A.; Turhan, S.; Ustun, N. S. (Wiley, 2008)The effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and the color properties of beef patties during frozen storage were studied. Ground beef was treated with salt (1.5%) ... -
Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method
Karaosmanoglu, H.; Ustun, N. S. (Consejo Superior Investigaciones Cientificas-Csic, 2019)In this study. the changes in fatty acid composition, peroxide number, free fatty acids. oleic acid/ linoleic acid (O/L) and iodine value (IV) were investigated during the traditional storage of hazelnuts. The samples were ...
