Citations (10)
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Birol Kilic. (2009) Current trends in traditional Turkish meat products and cuisine. LWT - Food Science and Technology 42:10, pages 1581-1589.
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Hüseyin Bozkurt & K Bülent Belibaǧlı. (2009)
Use of rosemary and
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M.İ. Aksu. (2009) Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma. Journal of Food Science 74:2, pages S65-S72.
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