BibTex RIS Kaynak Göster

Effect of Mustard, Nigella, Coriander Seed Flour Use on Some Quality Characteristics of Meatballs during Storage

Yıl 2016, Cilt: 14 Sayı: 3, 247 - 255, 01.09.2016

Öz

Studies on the uses of various natural additives to prolong shelf life, improve functional properties of meatballs, one of the most favorite meat products for consumers, have recently gained importance. In this study, the effects of mustard, nigella and coriander seed flour uses on some properties of beef meatballs were determined during storage at -20°C for 3 months. Seed flours increased cooking yield and moisture retention values of meatball samples. At the end of the storage period, TBA value of the samples containing nigella was significantly higher than those of samples containing other seed flours. Coriander and mustard seed flours had a positive effect on the appearance and the color properties of the meatballs while nigella seed flour negatively influenced these properties. It was concluded that the use of these seed flours with many beneficial effects on human health in meatball production could improve quality characteristics of meatballs; however, studies are needed to determine optimum amounts of these seeds in meatball production

Kaynakça

  • [Olmedilla-Alonso, B., Jiménez-Colmenero, F., Sánchez-Muniz, F.J., assessment of healthy properties of meat and meat products designed as functional foods. Meat Science 95(4): 919-930.
  • IARC, 2015. Monographs evaluate consumption of red meat and processed meat, 28 October 2015, France, https://www.iarc.fr/en/media-centre/pr/2015/pdfs/ pr240_E.pdf (accessed 27/06/2016). No: 240.
  • Hsu, S.Y., Yu, S.H., 2002. Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs. Journal of Food Engineering 56: 105–109.
  • Valencia, I., O’Grady, M.N., Ansorena, D., Astiasaran, I., Kerry, J.P., 2008. Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Science 80: 1046-1054.
  • Modi, V.K., Mahendrakar, N.S., Narasimha Rao D., Sachindra, N.M., 2003. Quality of buffalo meat burger containing legume flours as binders. Meat Science 66: 143–149.
  • Serdaroğlu, M., Yıldız-Turp, G., Abrodimov K., 2005. Quality of low-fat meatballs containing Legume flours as extenders. Meat Science 70: 99– 105.
  • Al-Juhaimi, F., Ghafoor, K., Hawashin, M.D., Alsawmahi, O.N., Babiker, E.E., 2015. Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers, CyTA – Journal of Food 14(1): 1–9.
  • Aukkanit, N., Kemngoena, T., Ponharn, N., 2015. Utilization of corn silk in low fat meatballs and its characteristics. Meat Science 197: 1403 – 1410.
  • Naveena, B.M., Sen, A.R., Vaithiyanathan, S., Babji, Y., Kondaiah, N., 2008. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Science 80: 1304-1308.
  • Ding, Y., Wang, S.Y., Yang, D.J., Chang, M.H., Chen, Y.C., 2015. Alleviative effects of litchi (Litchi chinensis Sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs. Journal of Food and Drug Analysis 23: 501-508.
  • Oz, F., Kaya, M., 2011. The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball. Food Control 22: 596- 600.
  • Turhan, S., Sagir, I., Ustun, N.S., 2005. Utilization of hazelnut pellicle in low-fat beef burgers. Meat Science 71: 312–316.
  • Turhan, S., Temiz, H., Sagir, I., 2007. Utilization of wet okara in low-fat beef patties. Journal of Muscle Foods 18: 226–235.
  • Turgut, S.S., Soyer, A., Işıkçı, F., 2016. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Science 116: 126–132.
  • Yıldız-Turp, G., Serdaroğlu, M., 2010. Effects of using plum puree on some properties of low fat beef patties. Meat Science 86: 896-900.
  • Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F., 2007. The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT-Food Science and Technology 40: 324-330.
  • Thomas, J., Kuruvilla, K. M., Hrideek, T. K., 2012. Mustard in Handbook of Herbs and Spices, Edited by Peter, K.V. Woodhead Publishing Ltd. Cambridge England, 607p.
  • Sindhu, S., Maya, P., Indira, T., N., 2012. A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness. LWT-Food Science and Technology 49: 42-47.
  • Ildiko, S.G., Klara, K.A., Marianna, T.M., Agnes, B., Zsuzsanna, M.B., Balint, C., 2006. The effect of radio frequency heat treatment on nutritional and colloid-chemical properties of different white mustard (Sinapis alba L.) varieties. Innovative Food Science and Emerging Technologies 7: 74 – 79.
  • Coşkun, F., 2001. Hardaliye Üretim Teknolojisi Üzerine Bir Araştırma, Doktora tezi, Trakya Üniversitesi, Fen Bilimleri Enstitüsü. 123s.
  • Malhotra, S.K., 2004. Nigella in Handbook of Herbs and Spices, Edited by Peter, K.V, Woodhead Publishing Ltd., Cambridge England. 607p.
  • Baytop, B., 1999, Türkiye’de Bitkiler ile Tedavi. Nobel Tıp Kitapevleri Ltd. Şti, 2.Baskı, ISBN: 975- 420-021-1, pp. 189-190, İstanbul.
  • Goreja, W.G., 2003. Black seed in Nature’s Miracle, Remedy. Amazing Herbs Press, New York, pp. 1–64.
  • Kaseb, A. O, Chinnakannu, K., Chen, D., Sivanandam, A., Tejwani, S., Menon, M., Dou, Q. P, Reddy, G. P., 2007. Androgen receptor and E2F-1 hormone-refractory Research, 67: 7782-8. therapy for
  • prostate cancer. Cancer
  • Halawani, E., 2009. Antibacterial acativity of thymoquinone and thymohydroquinone of Nigella sativa L. and their ınteraction with some antibiotics. Advances in Biological Research 3(5-6): 148-152.
  • Abdel-Fattah, A.F.M., Matsumoto, K., Watanabe, H., 2000. Antinociceptive effects of Nigella sativa oil and its major component, thymoquinone in mice. European Journal of Pharmacology 400: 89-97.
  • Salem, M.L., 2005. Immunomodulatory and immunotherapeutic properties of the Nigella sativa L. seed. International Immunopharmacology 5(13- 14): 1749-1770.
  • Çakmakçı, S., Çakır, Y., 2011. Çörekotu (Nigella sativa L.): bileşimi, gıda sanayinde kullanımı ve sağlık üzerine etkileri.Akademik Gıda 9(3): 61-69.
  • Karasu, K., Öztürk, E., 2014. Tıbbi ve aromatik bitkilerin kanatlılarda antioksidan ve antimikrobiyal etkileri. Turkish Journal of Agricultural and Natural Sciences Special Issue-2: 1766-1772.
  • Rajeshwari, U., Andallu, B., 2011. Medicinal benefits of coriander (Coriandrum sativum L.). Spatula DD 1(1):51-58.
  • AOAC, 2000. Official methods of analysis (17th ed.). Maryland, USA: Association of Official Analytical Chemistry.
  • Flynn, A.W., Bramblett, V.D., 1975. Effect of frozen storage cooking method and muscle quality and attributes of pork loins. Journal of Food Science 40: 631-633.
  • AOAC, 2006. Official Methods of Analysis of AOAC International (18th ed.). Association of Official Analytical Chemists, Washington DC, USA.
  • Murphy, E.W., Criner, P.E., Grey, B.C., 1975. Comparison of methods for calculating retentions of nutrients in cooked foods. Journal of Agricultural and Food Chemistry 23: 1153−1157.
  • El-Magoli, S.B., Laroia, S., Hansen, P.T.M., 1996. Flavour and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Science 42: 179−193.
  • Kramer, A., Twigg, B.A., 1984. Quality Control for the Food Industry, Vol.1. The Avi Publishing Company, Inc., Westport, Connecticut, 556 p.
  • Witte, V.C., Krauze, G.F., Bailey, M.E., 1970. A new extraction method for determining 2- thiobarbituric acid values of pork and beef during storage. Journal of Food Science 35: 582–585.
  • Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme, Meta Basım, İzmir, 105 s.
  • SPSS, 2004. Statistical package, SPSS for windows, Ver.13.0., Chicago: SPSS, Inc.
  • Yılmaz, I., Daglıoglu, O., 2003. The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Science 65(2): 819–823.
  • Bilek, E.A., Turhan, S., 2009. Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Science 82: 472-477.
  • Ulu, H., 2004. Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs. Food Chemistry 87: 523–529.
  • Gao, X., Zhang, W., Zhou, G., 2014. Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties. LWT - Food Science and Technology 58: 135-141.
  • Andersson, A., Andersson, K., Tornberg, E., 2000. A comparison of fat-holding between beefburgers and emulsion sausages. Journal of the Science of Food and Agriculture 80(5): 555–560.
  • Petersson, K., Godard, O., Eliasson, A.C., Tornberg, E., 2014. The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran. Meat Science 96: 423–428.
  • Öz, F., 2014. Effects of water extract of Urtica dioica l. on the quality of meatballs. Journal of Food Processing and Preservation 38: 1356–1363.
  • Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez-Alvarez, J.A., Kuri, V., 2005. Antioxidant and antibacterial application in beef meatballs. Meat Science 69: 371–380. of natural extracts: and prooxidant nature of
  • Prochazkova, D., Bousova, I., Wilhelmova, N., 2011. Antioxidant and prooxidant properties of flavonoids. Fitoterapia 82: 513–523.
  • Caponio, F., Alloggio, V., and Gomes, T., 1999. Phenolic compounds of virgin olive oil: Influence of paste preparation techniques. Food Chemistry 64: 203–209.
  • Gordon, M.H., 1990. The mechanism of antioxidant action in vitro. In: Food Antioxidants, Edited by Hudson, B.J.F., Elsevier Applied Food Science Series, Netherlands, 307p.
  • O’Grady, M.N., Carpenter, R., Lynch, P.B., O’Brien, N.M., Kerry, J.P., 2008. Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork. Meat Science 78: 438–446.
  • Purohit, S.A., Reed, C., Mohan, A., 2016. Development and evaluation of quail breakfast sausage. LWT-Food Science and Technology 69: 447-453.
  • Bacak Güllü, E., Avcı, G., 2013. Timokinon: Nigella sativa’nın biyoaktif komponenti. Kocatepe Veteriner Dergisi 6(1): 51-61.
  • Kaya, N., Yılmaz, G., Telci, İ., 1999. Farklı zamanlarda ekilen kişniş (Coriandrum sativum L.) populasyonlarının özellikleri. Turkish Journal of Agriculture Forestry 24: 355–364.

Köfte Üretiminde Hardal, Çörek Otu ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri

Yıl 2016, Cilt: 14 Sayı: 3, 247 - 255, 01.09.2016

Öz

Günümüzde tüketicilerin en çok tercih ettikleri et ürünlerinden biri olan köftenin raf ömrünü arttırmak ve fonksiyonel özelliklerini geliştirmek amaçlarıyla çeşitli doğal katkıların araştırıldığı çalışmalar hız kazanmıştır. Bu çalışmada, dana köftesi üretiminde daha önce araştırılmamış olan hardal, çörek otu ve kişniş tohum unlarının kullanımlarının -20°C’de 3 ay depolama süresince bazı ürün özellikleri üzerine etkileri incelenmiştir. Köfte üretiminde değişik tohum unlarının kullanımı örneklerin pişme verimi ve nem tutma değerlerini arttırmıştır. Depolama sonunda çörek otu tohumu unu katkılı örneklerin TBA değeri, hardal tohumu unu ve kişniş tohumu unu katkılı örneklere göre önemli düzeyde yüksek saptanmıştır. Duyusal analiz sonuçları, kişniş ve hardal tohum unu ilavesinin köfte örneklerinin görünüm ve renk özelliklerini olumlu etkilediğini, bunun yanında çörek otu tohum unu ilavesinin ise örneklerin bu özelliklerini olumsuz yönde etkilediğini ortaya koymaktadır. Sağlığa pek çok olumlu etkileri bulunan bu tohumların unlarının köfte üretiminde kullanımlarının mümkün olduğu bunun yanında farklı oranlarının denendiği çalışmaların yapılması gerektiği sonucuna varılmıştır

Kaynakça

  • [Olmedilla-Alonso, B., Jiménez-Colmenero, F., Sánchez-Muniz, F.J., assessment of healthy properties of meat and meat products designed as functional foods. Meat Science 95(4): 919-930.
  • IARC, 2015. Monographs evaluate consumption of red meat and processed meat, 28 October 2015, France, https://www.iarc.fr/en/media-centre/pr/2015/pdfs/ pr240_E.pdf (accessed 27/06/2016). No: 240.
  • Hsu, S.Y., Yu, S.H., 2002. Interaction effects of soybean oil, coconut oil, palm oil and simmering treatment on low fat emulsified meatballs. Journal of Food Engineering 56: 105–109.
  • Valencia, I., O’Grady, M.N., Ansorena, D., Astiasaran, I., Kerry, J.P., 2008. Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Meat Science 80: 1046-1054.
  • Modi, V.K., Mahendrakar, N.S., Narasimha Rao D., Sachindra, N.M., 2003. Quality of buffalo meat burger containing legume flours as binders. Meat Science 66: 143–149.
  • Serdaroğlu, M., Yıldız-Turp, G., Abrodimov K., 2005. Quality of low-fat meatballs containing Legume flours as extenders. Meat Science 70: 99– 105.
  • Al-Juhaimi, F., Ghafoor, K., Hawashin, M.D., Alsawmahi, O.N., Babiker, E.E., 2015. Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers, CyTA – Journal of Food 14(1): 1–9.
  • Aukkanit, N., Kemngoena, T., Ponharn, N., 2015. Utilization of corn silk in low fat meatballs and its characteristics. Meat Science 197: 1403 – 1410.
  • Naveena, B.M., Sen, A.R., Vaithiyanathan, S., Babji, Y., Kondaiah, N., 2008. Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties. Meat Science 80: 1304-1308.
  • Ding, Y., Wang, S.Y., Yang, D.J., Chang, M.H., Chen, Y.C., 2015. Alleviative effects of litchi (Litchi chinensis Sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs. Journal of Food and Drug Analysis 23: 501-508.
  • Oz, F., Kaya, M., 2011. The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatball. Food Control 22: 596- 600.
  • Turhan, S., Sagir, I., Ustun, N.S., 2005. Utilization of hazelnut pellicle in low-fat beef burgers. Meat Science 71: 312–316.
  • Turhan, S., Temiz, H., Sagir, I., 2007. Utilization of wet okara in low-fat beef patties. Journal of Muscle Foods 18: 226–235.
  • Turgut, S.S., Soyer, A., Işıkçı, F., 2016. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Science 116: 126–132.
  • Yıldız-Turp, G., Serdaroğlu, M., 2010. Effects of using plum puree on some properties of low fat beef patties. Meat Science 86: 896-900.
  • Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F., 2007. The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork. LWT-Food Science and Technology 40: 324-330.
  • Thomas, J., Kuruvilla, K. M., Hrideek, T. K., 2012. Mustard in Handbook of Herbs and Spices, Edited by Peter, K.V. Woodhead Publishing Ltd. Cambridge England, 607p.
  • Sindhu, S., Maya, P., Indira, T., N., 2012. A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitterness. LWT-Food Science and Technology 49: 42-47.
  • Ildiko, S.G., Klara, K.A., Marianna, T.M., Agnes, B., Zsuzsanna, M.B., Balint, C., 2006. The effect of radio frequency heat treatment on nutritional and colloid-chemical properties of different white mustard (Sinapis alba L.) varieties. Innovative Food Science and Emerging Technologies 7: 74 – 79.
  • Coşkun, F., 2001. Hardaliye Üretim Teknolojisi Üzerine Bir Araştırma, Doktora tezi, Trakya Üniversitesi, Fen Bilimleri Enstitüsü. 123s.
  • Malhotra, S.K., 2004. Nigella in Handbook of Herbs and Spices, Edited by Peter, K.V, Woodhead Publishing Ltd., Cambridge England. 607p.
  • Baytop, B., 1999, Türkiye’de Bitkiler ile Tedavi. Nobel Tıp Kitapevleri Ltd. Şti, 2.Baskı, ISBN: 975- 420-021-1, pp. 189-190, İstanbul.
  • Goreja, W.G., 2003. Black seed in Nature’s Miracle, Remedy. Amazing Herbs Press, New York, pp. 1–64.
  • Kaseb, A. O, Chinnakannu, K., Chen, D., Sivanandam, A., Tejwani, S., Menon, M., Dou, Q. P, Reddy, G. P., 2007. Androgen receptor and E2F-1 hormone-refractory Research, 67: 7782-8. therapy for
  • prostate cancer. Cancer
  • Halawani, E., 2009. Antibacterial acativity of thymoquinone and thymohydroquinone of Nigella sativa L. and their ınteraction with some antibiotics. Advances in Biological Research 3(5-6): 148-152.
  • Abdel-Fattah, A.F.M., Matsumoto, K., Watanabe, H., 2000. Antinociceptive effects of Nigella sativa oil and its major component, thymoquinone in mice. European Journal of Pharmacology 400: 89-97.
  • Salem, M.L., 2005. Immunomodulatory and immunotherapeutic properties of the Nigella sativa L. seed. International Immunopharmacology 5(13- 14): 1749-1770.
  • Çakmakçı, S., Çakır, Y., 2011. Çörekotu (Nigella sativa L.): bileşimi, gıda sanayinde kullanımı ve sağlık üzerine etkileri.Akademik Gıda 9(3): 61-69.
  • Karasu, K., Öztürk, E., 2014. Tıbbi ve aromatik bitkilerin kanatlılarda antioksidan ve antimikrobiyal etkileri. Turkish Journal of Agricultural and Natural Sciences Special Issue-2: 1766-1772.
  • Rajeshwari, U., Andallu, B., 2011. Medicinal benefits of coriander (Coriandrum sativum L.). Spatula DD 1(1):51-58.
  • AOAC, 2000. Official methods of analysis (17th ed.). Maryland, USA: Association of Official Analytical Chemistry.
  • Flynn, A.W., Bramblett, V.D., 1975. Effect of frozen storage cooking method and muscle quality and attributes of pork loins. Journal of Food Science 40: 631-633.
  • AOAC, 2006. Official Methods of Analysis of AOAC International (18th ed.). Association of Official Analytical Chemists, Washington DC, USA.
  • Murphy, E.W., Criner, P.E., Grey, B.C., 1975. Comparison of methods for calculating retentions of nutrients in cooked foods. Journal of Agricultural and Food Chemistry 23: 1153−1157.
  • El-Magoli, S.B., Laroia, S., Hansen, P.T.M., 1996. Flavour and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Science 42: 179−193.
  • Kramer, A., Twigg, B.A., 1984. Quality Control for the Food Industry, Vol.1. The Avi Publishing Company, Inc., Westport, Connecticut, 556 p.
  • Witte, V.C., Krauze, G.F., Bailey, M.E., 1970. A new extraction method for determining 2- thiobarbituric acid values of pork and beef during storage. Journal of Food Science 35: 582–585.
  • Altuğ, T., Elmacı, Y., 2005. Gıdalarda Duyusal Değerlendirme, Meta Basım, İzmir, 105 s.
  • SPSS, 2004. Statistical package, SPSS for windows, Ver.13.0., Chicago: SPSS, Inc.
  • Yılmaz, I., Daglıoglu, O., 2003. The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Science 65(2): 819–823.
  • Bilek, E.A., Turhan, S., 2009. Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Science 82: 472-477.
  • Ulu, H., 2004. Effect of wheat flour, whey protein concentrate and soya protein isolate on oxidative processes and textural properties of cooked meatballs. Food Chemistry 87: 523–529.
  • Gao, X., Zhang, W., Zhou, G., 2014. Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties. LWT - Food Science and Technology 58: 135-141.
  • Andersson, A., Andersson, K., Tornberg, E., 2000. A comparison of fat-holding between beefburgers and emulsion sausages. Journal of the Science of Food and Agriculture 80(5): 555–560.
  • Petersson, K., Godard, O., Eliasson, A.C., Tornberg, E., 2014. The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran. Meat Science 96: 423–428.
  • Öz, F., 2014. Effects of water extract of Urtica dioica l. on the quality of meatballs. Journal of Food Processing and Preservation 38: 1356–1363.
  • Fernandez-Lopez, J., Zhi, N., Aleson-Carbonell, L., Perez-Alvarez, J.A., Kuri, V., 2005. Antioxidant and antibacterial application in beef meatballs. Meat Science 69: 371–380. of natural extracts: and prooxidant nature of
  • Prochazkova, D., Bousova, I., Wilhelmova, N., 2011. Antioxidant and prooxidant properties of flavonoids. Fitoterapia 82: 513–523.
  • Caponio, F., Alloggio, V., and Gomes, T., 1999. Phenolic compounds of virgin olive oil: Influence of paste preparation techniques. Food Chemistry 64: 203–209.
  • Gordon, M.H., 1990. The mechanism of antioxidant action in vitro. In: Food Antioxidants, Edited by Hudson, B.J.F., Elsevier Applied Food Science Series, Netherlands, 307p.
  • O’Grady, M.N., Carpenter, R., Lynch, P.B., O’Brien, N.M., Kerry, J.P., 2008. Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork. Meat Science 78: 438–446.
  • Purohit, S.A., Reed, C., Mohan, A., 2016. Development and evaluation of quail breakfast sausage. LWT-Food Science and Technology 69: 447-453.
  • Bacak Güllü, E., Avcı, G., 2013. Timokinon: Nigella sativa’nın biyoaktif komponenti. Kocatepe Veteriner Dergisi 6(1): 51-61.
  • Kaya, N., Yılmaz, G., Telci, İ., 1999. Farklı zamanlarda ekilen kişniş (Coriandrum sativum L.) populasyonlarının özellikleri. Turkish Journal of Agriculture Forestry 24: 355–364.
Toplam 55 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Research Article
Yazarlar

Gülen Yıldız Turp Bu kişi benim

Başak Reçber Bu kişi benim

Kübra Gençoğlu Bu kişi benim

Yayımlanma Tarihi 1 Eylül 2016
Yayımlandığı Sayı Yıl 2016 Cilt: 14 Sayı: 3

Kaynak Göster

APA Turp, G. Y., Reçber, B., & Gençoğlu, K. (2016). Köfte Üretiminde Hardal, Çörek Otu ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri. Akademik Gıda, 14(3), 247-255.
AMA Turp GY, Reçber B, Gençoğlu K. Köfte Üretiminde Hardal, Çörek Otu ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri. Akademik Gıda. Eylül 2016;14(3):247-255.
Chicago Turp, Gülen Yıldız, Başak Reçber, ve Kübra Gençoğlu. “Köfte Üretiminde Hardal, Çörek Otu Ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri”. Akademik Gıda 14, sy. 3 (Eylül 2016): 247-55.
EndNote Turp GY, Reçber B, Gençoğlu K (01 Eylül 2016) Köfte Üretiminde Hardal, Çörek Otu ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri. Akademik Gıda 14 3 247–255.
IEEE G. Y. Turp, B. Reçber, ve K. Gençoğlu, “Köfte Üretiminde Hardal, Çörek Otu ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri”, Akademik Gıda, c. 14, sy. 3, ss. 247–255, 2016.
ISNAD Turp, Gülen Yıldız vd. “Köfte Üretiminde Hardal, Çörek Otu Ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri”. Akademik Gıda 14/3 (Eylül 2016), 247-255.
JAMA Turp GY, Reçber B, Gençoğlu K. Köfte Üretiminde Hardal, Çörek Otu ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri. Akademik Gıda. 2016;14:247–255.
MLA Turp, Gülen Yıldız vd. “Köfte Üretiminde Hardal, Çörek Otu Ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri”. Akademik Gıda, c. 14, sy. 3, 2016, ss. 247-55.
Vancouver Turp GY, Reçber B, Gençoğlu K. Köfte Üretiminde Hardal, Çörek Otu ve Kişniş Tohum Unları Kullanımının Depolama Süresince Bazı Ürün Özellikleri Üzerine Etkileri. Akademik Gıda. 2016;14(3):247-55.

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Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).