The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

Öz, Fatih; ZIKIROV, Eldos

doi:10.1016/j.lwt.2015.05.050

Makale Tam Makale Uluslararası 2015

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

Fatih Öz, Eldos ZIKIROV

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY Cilt 64 · Sayı 1 · ss. 120–125 · 01.01.2015

DOI ile aç

Anahtar kelimeler

Sous-vide COOKING heterocyclic aromatic amine Beef chop

Atıf için künye

Öz, F., & ZIKIROV, E. (2015). The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops. LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 64(1), 120–125. https://doi.org/10.1016/j.lwt.2015.05.050

BibTeX

@article{oz2015-270056,
  author = {Öz, Fatih and ZIKIROV, Eldos},
  title = {The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops},
  journal = {LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY},
  year = {2015},
  volume = {64},
  number = {1},
  pages = {120--125},
  issn = {0023-6438},
  doi = {10.1016/j.lwt.2015.05.050},
  url = {https://akademik.atauni.edu.tr/yayinlar/270056-the-effects-of-sous-vide-cooking-method-on-the-formation-of-heterocyclic}
}