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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Articles

Volatile profile and fatty acid composition of kavurma (a cooked uncured meat product) produced with animal fat combinations

Şeyma Şişik OğraşDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, TurkeyView further author information
,
Ahmet AkköseDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, TurkeyORCID Iconhttps://orcid.org/0000-0003-1580-5226View further author information
ORCID Icon,
Güzin KabanDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, TurkeyCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-6720-7231View further author information
ORCID Icon &
Mükerrem KayaDepartment of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, TurkeyORCID Iconhttps://orcid.org/0000-0001-6340-828XView further author information
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Pages 364-373 | Received 25 Jul 2017, Accepted 22 Nov 2017, Published online: 20 Apr 2018

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