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International Journal of Food Properties Volume 18, 2015 - Issue 11
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Original Articles

Physical and Chemical Attributes of a Ready-to-Eat Meat Product during the Processing: Effects of Different Cooking Methods

Anıl Uzun ÖzcanDepartment of Food Engineering, Faculty of Engineering, University of Kilis, Kilis, Turkey
&
Hüseyin BozkurtDepartment of Food Engineering, Faculty of Engineering, University of Gaziantep, Gaziantep, TurkeyCorrespondence[email protected]
Pages 2422-2432 | Received 01 Aug 2014, Accepted 27 Oct 2014, Published online: 07 Jul 2015

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