Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet
M Bıyıklı, Aylin Akoğlu, Şebnem Kurhan, İlker Turan Akoğlu
Topics & Concepts
ChewinessFood scienceChemistryCooked meatMoistureThiobarbituric acidMesophileSous videBacteriaAntioxidantGeneticsBiologyOrganic chemistryLipid peroxidationBiochemistryMeat and Animal Product QualitySensory Analysis and Statistical MethodsProtein Hydrolysis and Bioactive Peptides