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KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ

Year 2019, Volume: 44 Issue: 3, 472 - 482, 15.05.2019
https://doi.org/10.15237/gida.GD18124

Abstract

Kurutma, eş zamanlı olarak ısı ve kütle transferi ile
gıdadan suyun uzaklaştırılmasına dayanan kompleks bir işlemdir. Kurutulmuş et
ürünleri; sığır, domuz, kümes hayvanları ve balık gibi farklı et kaynağı,
baharat, antioksidan ve stabilizatörler gibi fonksiyonel katkı maddeleri ve
kürleme, tütsüleme ve kurutma gibi üretim yöntemlerinin kullanılmasıyla çeşitli
şekillerde üretilir. Bu yöntemlerle elde edilen kurutulmuş et ürünlerine
pastırma, ham, jerky, pemmican, biltong, kaddid ve cecina örnek verilebilir.
Ancak, kurutma işlemi sıcaklık ve süre gibi çeşitli faktörler yönünden optimum
koşullarda yapılmadığında, et ürünlerinde esmerleşme reaksiyonları, renk kaybı,
lipit oksidasyonu, yoğun ve sert bir yapı, boyut küçülmesi, rehidrasyon
yeteneğinin azalması gibi birtakım olumsuz değişiklikler meydana gelebilir.
Ayrıca, depolama koşulları da kurutulmuş et ürünlerinin kalitesi üzerinde
önemli bir etkiye sahiptir. Bu makalede kurutulmuş et ürünlerinin kalite
özellikleri ve depolama işleminin ürün kalitesi üzerine etkileri derlenmiştir.

References

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  • Akköse, A., Aktaş, N. (2014). Curing and diffusion coefficient study in pastırma, a Turkish traditional meat product. Meat Sci, 96: 311-314, doi: 10.1016/j.meatsci.2013.07.026.
  • Akköse, A., Kaban, G., Karaoğlu, M.M., Kaya, M. (2018). Characteristics of pastırma types produced from water buffalo meat. Kafkas Univ Vet Fak Derg, 24(2): 179-185, doi: 10.9775/kvfd.2017.18551.
  • Aksu, M.I., Kaya, M. (2005). Effect of storage temperatures and time on shelf-life of sliced and modified atmosphere packaged pastırma, a dried meat product, produced from beef. J Sci Food Agr, 85: 1305-1312, doi: 10.1002/jsfa.2118.
  • Aykın, E., Erbaş, M. (2016). Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles. Meat Sci, 121, 272–277, doi: 10.1016/j.meatsci.2016.06.030.
  • Aykın-Dinçer, E. (2018). Kurutulmuş et ürünü üretmek için soğuk kurutucu tasarımı ve elde edilen kuru et ürününün kuruma-kalite karakteristiklerinin belirlenmesi. Doktora Tezi, Akdeniz Üniversitesi, Antalya, 121s.
  • Aykın-Dinçer, E., Erbaş, M. (2018). Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents. Meat Sci, 145: 114-120, doi: 10.1016/j.meatsci.2018.06.007.
  • Başlar, M., Kiliçli, M., Yalinkiliç, B. (2015). Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique. Ultrason Sonochem, 27: 495-502, doi: 10.1016/j.ultsonch.2015.06.018.
  • Başlar, M., Kiliçli, M., Toker, O.S., Sağdiç, O., Arici, M. (2014). Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats. Innov Food Sci Emerg, 26: 182-190, doi: 10.1016/j.ifset.2014.06.008.
  • Choi, Y.-S., Ku, S.-K., Park, J.-D., Kim, H.-J., Jang, A., Kim, Y.-B. (2015). Effects of drying condition and binding agent on the quality characteristics of ground dried-pork meat products. Korean J Food Sci Anim Resour, 35(5): 597-603, doi: 10.5851/kosfa.2015.35.5.597.
  • Deng, Y., Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., Zhong, Y., Zhao, Y. (2014). Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying. Food Control, 36: 102-110, doi: 10.1016/j.foodcont.2013.08.006.
  • Fu, X., Lin, Q., Xu, S., Wang, Z. (2015). Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices. LWT - Food Sci Technol, 61: 251-257, doi: 10.1016/j.lwt.2014.10.035.
  • Geng, J.T., Kaido, T., Kasukawa, M., Zhong, C., Sun, L.C., Okazaki, E., Osako, K. (2015). Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying. Food Chem, 176: 158-166, doi: 10.1016/j.foodchem.2014.12.029.
  • Heldman, D.R., Lund, D.B., Sabliov, C. (2006). Handbook of food engineering. CRC press, New York, 1040 p.
  • Huang, T.C., Nip, W.K. (2001). Intermediate-moisture meat and dehydrated meat. In: Meat Science and Applications, Hui, Y.H., Nip, W.K., Rogers, R.W. and Young, O.A. (Eds), Marcel Dekker Inc., New York, pp. 403-442.
  • Jin, G., Zhang, J., Yu, X., Zhang, Y., Lei, Y., Wang, J. (2010). Lipolysis and lipid oxidation in bacon during curing and drying–ripening. Food Chem, 123: 465-471, doi: 10.1016/j.foodchem.2010.05.031.
  • Kaban, G. (2009). Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing. Meat Sci, 82: 17-23, doi: 10.1016/j.meatsci.2008.11.017.
  • Kilic, A. (2017a). LTHV (Low Temperature and High Velocity) drying characteristics and mathematical modeling of anchovy (Engraulis encrasicolus). J Food, 42(6): 654-665, doi: 10.15237/gida.GD17043.
  • Kilic, A. (2017b). Mathematical modeling of low temperature high velocity (LTHV) drying in foods. J Food Process Eng, 40(2): e12378, doi: 10.1111/jfpe.12378.
  • Kim, I.-S., Jin, S.-K., Yang, M.-R., Ahn, D.U., Park, J.-H., Kang, S.-N. (2014). Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10°C. Asian-Australas J Anim Sci, 27(11): 1623-1629, doi: 10.5713/ajas.2013.13728.
  • King, V.A.-E., Chen, J.-F. (1998). Oxidation of controlled low-temperature vacuum dehydrated and freeze-dried beef and pork. Meat Sci, 48(1-2), 11-19, doi: 10.1016/S0309-1740(97)00070-3.
  • Konieczny, P., Stangierski, J., Kijowski, J. (2007). Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci, 76: 253-257, doi: 10.1016/j.meatsci.2006.11.006.
  • Kucerova, I., Hubackova, A., Rohlik, B.A., Banout, J. (2015). Mathematical modeling of thin-layer solar drying of eland (Taurotragus oryx) jerky. Int J Food Eng, 11 (2): 229-242, doi: 10.1515/ijfe-2014-0227.
  • Kumar, A., Elavarasan, K., Kishore, P., Uchoi, D., Devi, H.M., Ninan, G., Zynudheen, A.A. (2017). Effect of dehydration methods on physico-chemical and sensory qualities of restructured–dehydrated fish product. J Food Process Pres, 41:e13277, doi: 10.1111/jfpp.13277.
  • Li, M., Wang, H., Zhao, G., Qiao, M., Li, M., Sun, L., Gao, X., Zhang, J. (2014). Determining the drying degree and quality of chicken jerky by LF-NMR. J Food Eng, 139: 43-49, doi: 10.1016/j.jfoodeng.2014.04.015.
  • Lorenzo, J.M. (2014). Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”. Meat Sci, 96: 256–263, doi: 10.1016/j.meatsci.2013.06.026.
  • Martins, M.G., Martins, D.E.G., Pena, R.D.S. (2015). Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents. LWT - Food Sci Technol, 62: 144-151, doi: 10.1016/j.lwt.2015.01.010.
  • Nathakaranakule, A., Kraiwanichkul, W., Soponronnarit, S. (2007). Comparative study of different combined superheated-steam drying techniques for chicken meat. J Food Eng, 80(4): 1023-1030, doi: 10.1016/j.jfoodeng.2006.04.067.
  • Ojha, K.S., Kerry, J.P., Tiwari, B.K. (2017). Investigating the influence of ultrasound pre-treatment on drying kinetics and moisture migration measurement in Lactobacillus sakei cultured and uncultured beef jerky. LWT - Food Sci Technol, 81: 42-49, doi: 10.1016/j.lwt.2017.03.011.
  • Olmo, A.D., Calzada, J., Nuñez, M. (2014). Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product. Innov Food Sci Emerg, 23: 25-32, doi: 10.1016/j.ifset.2014.03.003.
  • Öz, E., Kaban, G., Bariş, Ö., Kaya, M. (2017). Isolation and identification of lactic acid bacteria from pastırma. Food Control, 77: 158-162, doi: 10.1016/j.foodcont.2017.02.017.
  • Parra, V., Viguera, J., Sánchez, J., Peinado, J., Espárrago, F., Gutierrez, J.I., Andrés, A.I. (2012). Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systems. Meat Sci, 90: 236-243, doi: 10.1016/j.meatsci.2011.07.007.
  • Parra, V., Viguera, J., Sánchez, J., Peinado, J., Espárrago, F., Gutierrez, J.I., Andrés, A.I. (2010). Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham. Meat Sci, 84: 760-768, doi: 10.1016/j.meatsci.2009.11.013.
  • Petit, T., Caro, Y., Petit, A.S., Santchurn, S.J., Collignan, A. (2014). Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa. Meat Sci, 96: 1313-1317, doi: 10.1016/j.meatsci.2013.11.003.
  • Piras, F., Fois, F., Casti, D., Mazza, R., Consolati, S.G., Mazzette, R. (2016). Shelf life of sliced dry-cured ham packaged under vacuum. J Food Process Pres, 40: 1223-1228, doi: 10.1111/jfpp.12706.
  • Plavsic, D., Okanovic, D., Gubic, J., Njezic, Z. (2015). Microbiological and chemical evaluation of dried smoked meat product. Procedia Food Sci, 5: 239-242, doi: 10.1016/j.profoo.2015.09.061.
  • Ponwiboon, N., Rojanakorn, T. (2017). Desorption isotherms and drying characteristics of Nile tilapia fish sheet. Int Food Res J, 24(3): 1292-1300.
  • Rubio, B., Martínez, B., González-Fernández, C., García-Cachán, M. D., Rovira, J., Jaime, I. (2006). Influence of storage period and packaging method on sliced dry cured beef “Cecina de León”: Effects on microbiological, physicochemical and sensory quality. Meat Sci, 74: 710-717, doi: 10.1016/j.meatsci.2006.06.002.
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QUALITY PROPERTIES OF DRIED MEAT PRODUCTS

Year 2019, Volume: 44 Issue: 3, 472 - 482, 15.05.2019
https://doi.org/10.15237/gida.GD18124

Abstract

Drying is a complex process based
on simultaneous removal of water from food by heat and mass transfer. Dried
meat products are produced in various ways by using different meat sources such
as cattle, pig, poultry and fish; functional additives such as spices,
antioxidants and stabilizers; and production methods such as curing, smoking
and drying. Pastırma, ham, jerky, pemmican, biltong, kaddid and cecina can be
exemplified dried meat products obtained by these methods. However, some
negative changes such as browning reactions, discoloration, lipid oxidation,
intense and hard structure, reduction in dimension and lower rehydration
ability may occur in meat products when drying process isn’t carried out under
optimum conditions for factors, such as temperature and time. Furthermore,
storage conditions also have a significant impact on quality of dried meat
products. In this article, quality characteristics of dried meat products and
effects of storage process on product quality have been compiled.

References

  • Ahmat, T., Barka, M., Aregba, A.-W., Bruneau, D. (2015). Convective drying kinetics of fresh beef: An experimental and modeling approach. J Food Process Pres, 39: 2581-2595, doi: 10.1111/jfpp.12508.
  • Akköse, A., Aktaş, N. (2014). Curing and diffusion coefficient study in pastırma, a Turkish traditional meat product. Meat Sci, 96: 311-314, doi: 10.1016/j.meatsci.2013.07.026.
  • Akköse, A., Kaban, G., Karaoğlu, M.M., Kaya, M. (2018). Characteristics of pastırma types produced from water buffalo meat. Kafkas Univ Vet Fak Derg, 24(2): 179-185, doi: 10.9775/kvfd.2017.18551.
  • Aksu, M.I., Kaya, M. (2005). Effect of storage temperatures and time on shelf-life of sliced and modified atmosphere packaged pastırma, a dried meat product, produced from beef. J Sci Food Agr, 85: 1305-1312, doi: 10.1002/jsfa.2118.
  • Aykın, E., Erbaş, M. (2016). Quality properties and adsorption behavior of freeze-dried beef meat from the Biceps femoris and Semimembranosus muscles. Meat Sci, 121, 272–277, doi: 10.1016/j.meatsci.2016.06.030.
  • Aykın-Dinçer, E. (2018). Kurutulmuş et ürünü üretmek için soğuk kurutucu tasarımı ve elde edilen kuru et ürününün kuruma-kalite karakteristiklerinin belirlenmesi. Doktora Tezi, Akdeniz Üniversitesi, Antalya, 121s.
  • Aykın-Dinçer, E., Erbaş, M. (2018). Drying kinetics, adsorption isotherms and quality characteristics of vacuum-dried beef slices with different salt contents. Meat Sci, 145: 114-120, doi: 10.1016/j.meatsci.2018.06.007.
  • Başlar, M., Kiliçli, M., Yalinkiliç, B. (2015). Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique. Ultrason Sonochem, 27: 495-502, doi: 10.1016/j.ultsonch.2015.06.018.
  • Başlar, M., Kiliçli, M., Toker, O.S., Sağdiç, O., Arici, M. (2014). Ultrasonic vacuum drying technique as a novel process for shortening the drying period for beef and chicken meats. Innov Food Sci Emerg, 26: 182-190, doi: 10.1016/j.ifset.2014.06.008.
  • Choi, Y.-S., Ku, S.-K., Park, J.-D., Kim, H.-J., Jang, A., Kim, Y.-B. (2015). Effects of drying condition and binding agent on the quality characteristics of ground dried-pork meat products. Korean J Food Sci Anim Resour, 35(5): 597-603, doi: 10.5851/kosfa.2015.35.5.597.
  • Deng, Y., Wang, Y., Yue, J., Liu, Z., Zheng, Y., Qian, B., Zhong, Y., Zhao, Y. (2014). Thermal behavior, microstructure and protein quality of squid fillets dried by far-infrared assisted heat pump drying. Food Control, 36: 102-110, doi: 10.1016/j.foodcont.2013.08.006.
  • Fu, X., Lin, Q., Xu, S., Wang, Z. (2015). Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices. LWT - Food Sci Technol, 61: 251-257, doi: 10.1016/j.lwt.2014.10.035.
  • Geng, J.T., Kaido, T., Kasukawa, M., Zhong, C., Sun, L.C., Okazaki, E., Osako, K. (2015). Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying. Food Chem, 176: 158-166, doi: 10.1016/j.foodchem.2014.12.029.
  • Heldman, D.R., Lund, D.B., Sabliov, C. (2006). Handbook of food engineering. CRC press, New York, 1040 p.
  • Huang, T.C., Nip, W.K. (2001). Intermediate-moisture meat and dehydrated meat. In: Meat Science and Applications, Hui, Y.H., Nip, W.K., Rogers, R.W. and Young, O.A. (Eds), Marcel Dekker Inc., New York, pp. 403-442.
  • Jin, G., Zhang, J., Yu, X., Zhang, Y., Lei, Y., Wang, J. (2010). Lipolysis and lipid oxidation in bacon during curing and drying–ripening. Food Chem, 123: 465-471, doi: 10.1016/j.foodchem.2010.05.031.
  • Kaban, G. (2009). Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing. Meat Sci, 82: 17-23, doi: 10.1016/j.meatsci.2008.11.017.
  • Kilic, A. (2017a). LTHV (Low Temperature and High Velocity) drying characteristics and mathematical modeling of anchovy (Engraulis encrasicolus). J Food, 42(6): 654-665, doi: 10.15237/gida.GD17043.
  • Kilic, A. (2017b). Mathematical modeling of low temperature high velocity (LTHV) drying in foods. J Food Process Eng, 40(2): e12378, doi: 10.1111/jfpe.12378.
  • Kim, I.-S., Jin, S.-K., Yang, M.-R., Ahn, D.U., Park, J.-H., Kang, S.-N. (2014). Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10°C. Asian-Australas J Anim Sci, 27(11): 1623-1629, doi: 10.5713/ajas.2013.13728.
  • King, V.A.-E., Chen, J.-F. (1998). Oxidation of controlled low-temperature vacuum dehydrated and freeze-dried beef and pork. Meat Sci, 48(1-2), 11-19, doi: 10.1016/S0309-1740(97)00070-3.
  • Konieczny, P., Stangierski, J., Kijowski, J. (2007). Physical and chemical characteristics and acceptability of home style beef jerky. Meat Sci, 76: 253-257, doi: 10.1016/j.meatsci.2006.11.006.
  • Kucerova, I., Hubackova, A., Rohlik, B.A., Banout, J. (2015). Mathematical modeling of thin-layer solar drying of eland (Taurotragus oryx) jerky. Int J Food Eng, 11 (2): 229-242, doi: 10.1515/ijfe-2014-0227.
  • Kumar, A., Elavarasan, K., Kishore, P., Uchoi, D., Devi, H.M., Ninan, G., Zynudheen, A.A. (2017). Effect of dehydration methods on physico-chemical and sensory qualities of restructured–dehydrated fish product. J Food Process Pres, 41:e13277, doi: 10.1111/jfpp.13277.
  • Li, M., Wang, H., Zhao, G., Qiao, M., Li, M., Sun, L., Gao, X., Zhang, J. (2014). Determining the drying degree and quality of chicken jerky by LF-NMR. J Food Eng, 139: 43-49, doi: 10.1016/j.jfoodeng.2014.04.015.
  • Lorenzo, J.M. (2014). Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”. Meat Sci, 96: 256–263, doi: 10.1016/j.meatsci.2013.06.026.
  • Martins, M.G., Martins, D.E.G., Pena, R.D.S. (2015). Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents. LWT - Food Sci Technol, 62: 144-151, doi: 10.1016/j.lwt.2015.01.010.
  • Nathakaranakule, A., Kraiwanichkul, W., Soponronnarit, S. (2007). Comparative study of different combined superheated-steam drying techniques for chicken meat. J Food Eng, 80(4): 1023-1030, doi: 10.1016/j.jfoodeng.2006.04.067.
  • Ojha, K.S., Kerry, J.P., Tiwari, B.K. (2017). Investigating the influence of ultrasound pre-treatment on drying kinetics and moisture migration measurement in Lactobacillus sakei cultured and uncultured beef jerky. LWT - Food Sci Technol, 81: 42-49, doi: 10.1016/j.lwt.2017.03.011.
  • Olmo, A.D., Calzada, J., Nuñez, M. (2014). Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product. Innov Food Sci Emerg, 23: 25-32, doi: 10.1016/j.ifset.2014.03.003.
  • Öz, E., Kaban, G., Bariş, Ö., Kaya, M. (2017). Isolation and identification of lactic acid bacteria from pastırma. Food Control, 77: 158-162, doi: 10.1016/j.foodcont.2017.02.017.
  • Parra, V., Viguera, J., Sánchez, J., Peinado, J., Espárrago, F., Gutierrez, J.I., Andrés, A.I. (2012). Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systems. Meat Sci, 90: 236-243, doi: 10.1016/j.meatsci.2011.07.007.
  • Parra, V., Viguera, J., Sánchez, J., Peinado, J., Espárrago, F., Gutierrez, J.I., Andrés, A.I. (2010). Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham. Meat Sci, 84: 760-768, doi: 10.1016/j.meatsci.2009.11.013.
  • Petit, T., Caro, Y., Petit, A.S., Santchurn, S.J., Collignan, A. (2014). Physicochemical and microbiological characteristics of biltong, a traditional salted dried meat of South Africa. Meat Sci, 96: 1313-1317, doi: 10.1016/j.meatsci.2013.11.003.
  • Piras, F., Fois, F., Casti, D., Mazza, R., Consolati, S.G., Mazzette, R. (2016). Shelf life of sliced dry-cured ham packaged under vacuum. J Food Process Pres, 40: 1223-1228, doi: 10.1111/jfpp.12706.
  • Plavsic, D., Okanovic, D., Gubic, J., Njezic, Z. (2015). Microbiological and chemical evaluation of dried smoked meat product. Procedia Food Sci, 5: 239-242, doi: 10.1016/j.profoo.2015.09.061.
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There are 51 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Elif Aykın Dinçer 0000-0003-4427-9819

Mustafa Erbaş

Publication Date May 15, 2019
Published in Issue Year 2019 Volume: 44 Issue: 3

Cite

APA Aykın Dinçer, E., & Erbaş, M. (2019). KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ. Gıda, 44(3), 472-482. https://doi.org/10.15237/gida.GD18124
AMA Aykın Dinçer E, Erbaş M. KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ. The Journal of Food. May 2019;44(3):472-482. doi:10.15237/gida.GD18124
Chicago Aykın Dinçer, Elif, and Mustafa Erbaş. “KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ”. Gıda 44, no. 3 (May 2019): 472-82. https://doi.org/10.15237/gida.GD18124.
EndNote Aykın Dinçer E, Erbaş M (May 1, 2019) KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ. Gıda 44 3 472–482.
IEEE E. Aykın Dinçer and M. Erbaş, “KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ”, The Journal of Food, vol. 44, no. 3, pp. 472–482, 2019, doi: 10.15237/gida.GD18124.
ISNAD Aykın Dinçer, Elif - Erbaş, Mustafa. “KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ”. Gıda 44/3 (May 2019), 472-482. https://doi.org/10.15237/gida.GD18124.
JAMA Aykın Dinçer E, Erbaş M. KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ. The Journal of Food. 2019;44:472–482.
MLA Aykın Dinçer, Elif and Mustafa Erbaş. “KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ”. Gıda, vol. 44, no. 3, 2019, pp. 472-8, doi:10.15237/gida.GD18124.
Vancouver Aykın Dinçer E, Erbaş M. KURUTULMUŞ ET ÜRÜNLERİNİN KALİTE ÖZELLİKLERİ. The Journal of Food. 2019;44(3):472-8.

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