Makale
Tam Makale
Uluslararası
2020
The Influence of Turmeric Powder (Curcuma longa) on Fatty AcidComposition and Shelf Life of Broiler Chicken Meat
ALINTERI JOURNAL OF AGRICULTURE SCIENCES
Cilt 35 · Sayı 1 · Makale no 1 · ss. 29–35 · 01.02.2020
Atıf için künye
Ürüşan Altun, H., & Bölükbaşı Aktaş, Ş. C. (2020). The Influence of Turmeric Powder (Curcuma longa) on Fatty AcidComposition and Shelf Life of Broiler Chicken Meat. ALINTERI JOURNAL OF AGRICULTURE SCIENCES, 35(1), 29–35. https://dergipark.org.tr/tr/download/article-file/1105462#:~:text=DHA%20and%20SFA%20were%20increased,life%20of%20meat%20(TBARS).
BibTeX
@article{urusanaltun2020-288938,
author = {Ürüşan Altun, Hilal and Bölükbaşı Aktaş, Şaziye Canan},
title = {The Influence of Turmeric Powder (Curcuma longa) on Fatty AcidComposition and Shelf Life of Broiler Chicken Meat},
journal = {ALINTERI JOURNAL OF AGRICULTURE SCIENCES},
year = {2020},
volume = {35},
number = {1},
pages = {29--35},
issn = {2564-7814},
url = {https://akademik.atauni.edu.tr/yayinlar/288938-the-influence-of-turmeric-powder-curcuma-longa-on-fatty-acidcomposition-and}
}