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Köftelerin Bazı Kalite Özelliklerine Bamya Müsilaj Bazlı Yenilebilir Kaplamanın Etkisi

Yıl 2023, Cilt: 18 Sayı: 1, 12 - 18, 26.04.2023

Öz

Köfte tipi et ürünleri kolay hazırlanabilmesi ve beğenilerek tüketilmesinden dolayı fazla tercih edilen besinlerdendir. Ancak bu tip besinler buzdolabı şartlarında (4°C) kısa sürede bozulabilmektedir.
Bu çalışmada hazırlanan kaplama malzemeleri köftelerin depolama stabilitelerini geliştirmek ve raf ömürlerini uzatmak amacıyla oluşturuldu. Bamya meyvesinden elde edilen müsilaj; nar çekirdeği
yağı (Punica granatum) ve kekik yağı (Origanum heracleoticum L.) ile kombine edilerek farklı yenilebilir kaplama malzemeleri [Kontrol (K0) ve bamya müsilaj—% 1 gliserol (K1), bamya müsilaj—% 1
gliserol—% 1 nar çekirdeği yağı (K2), bamya müsilaj—% 1 gliserol—% 1 kekik yağı (K3)] oluşturuldu ve köftelere uygulandı. Depolamanın (4°C) 1., 3., 5., 7. ve 9. günlerinde köftelerin bazı mikrobiyolojik, kimyasal, fiziksel ve duyusal analizleri yapıldı. K1 kaplama grubunun K0 grubuna göre tbars değerleri genel olarak daha düşük bulundu. Bu durum kaplama malzemesinin gaz bariyeri sağlayabileceğini göstermektedir. K3 grubunda; tbars değerinin daha düşük olduğu ve Lactobacillus spp. sayısındaki değişim günler arasında anlamlı bir farklılığa neden olmadığı belirlendi (P > ,05). Kaplama malzemelerinin duyusal yönden olumsuz bir etkisi gözlemlenmedi. Sonuçta kaplama malzemelerinin köftelerin raf ömrünü uzatmada çok fazla etkili olmadığı; ancak bamya müsilajının yenilebilir film ve kaplama potansiyelinin olduğu saptandı. Bununla birlikte kaplama malzemelerinin farklı gıdalar üzerine etkisinin incelenmesine ihtiyaç olduğu düşünülmektedir.

Kaynakça

  • 1. Tercanlı E, Besin Alerjileri AM. Academic platform journal of halal lifestyle. 2021;3(1):31-53.
  • 2. Bekhit AE-DA, Holman BWB, Giteru SG, Hopkins DL. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: a review. Trends Food Sci Technol. 2021;109:280-302. [CrossRef]
  • 3. Meng X, Wu D, Zhang Z, et al. An overview of factors affecting the quality of beef meatballs: processing and preservation. Food Sci Nutr. 2022;00:1-14.
  • 4. Bhagath Y, Manjula K. Influence of composite edible coating systems on preservation of fresh meat cuts and products: a brief review on their trends and applications. Int Food Res J.2019;26(2):377-392.
  • 5. Echegaray N, Hassoun A, Jagtap S, et al. Meat 4.0: principles and applications of Industry 4.0 technologies in the meat industry. Appl Sci. 2022;12(14):6986. [CrossRef]
  • 6. Sun X, Wang J, Dong M, Zhang H, Li L, Wang L. Food spoilage, bioactive food fresh-keeping films and functional edible coatings: research status, existing problems and development trend. Trends Food Sci Technol. 2022;119:122-132. [CrossRef]
  • 7. Emiroğlu ZK, Yemiş GP, Coşkun BK, Candoğan K. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Sci. 2010;86(2):283-288. [CrossRef]
  • 8. Araújo A, Galvão A, Filho CS, et al. Okra mucilage and corn starch bio-based film to be applied in food. Polym Test. 2018;71:352-361. [CrossRef]
  • 9. de Alvarenga Pinto Cotrim M, Mottin AC, Ayres E. Preparation and characterization of okra mucilage (Abelmoschus esculentus) edible films. Macromol Symp. 2016;367(1):90-100. [CrossRef]
  • 10. Olawuyi IF, Lee WY. Structural characterization, functional properties and antioxidant activities of polysaccharide extract obtained from okra leaves (Abelmoschus esculentus). Food Chem. 2021;354:129437. [CrossRef]
  • 11. Wulandari D, Yuliatmo R, Sugiyanto S. The effect of coating of edible film from bovine split hide gelatin on beef meatballs properties. J Indones Trop Anim Agric. 2018;43(2):177-183. [CrossRef]
  • 12. Ghori MU, Alba K, Smith AM, Conway BR, Kontogiorgos V. Okra extracts in pharmaceutical and food applications. Food Hydrocoll. 2014;42:342-347. [CrossRef]
  • 13. Yemiş GP, Emiroğlu ZK, Mercanköşk CK. (Oreganum heracleoticum l.) ve Bahçe Kekiği (Thymus vulgaris l.) uçucu yaği içeren soya bazlı yenilebilir filmlerin patojen bakterilere karşi antimikrobiyel etkileri. Gıda. 2017;42(3):268-276.
  • 14. Afshar Mehrabi F, Sharifi A, Ahvazi M. Effect of chitosan coating containing Nepeta pogonosperma extract on shelf life of chicken fillets during chilled storage. Food Sci Nutr. 2021;9(8):4517-4528. [CrossRef]
  • 15. Lemon D. An improved TBA test for rancidity new series circular. Halifax, NS, Canada: Halifax-Laboratory. 1975;51.
  • 16. İmİk H, Gümüş R, Özlü H, Gelen SU, Atasever MA. The effect of the supplementation of lamb feed with Yucca schidigera on the lipid oxidation, color, physico-chemical and microbiological properties in meat. Asian J Med Biol Res. 2018;4(1):86-94. [CrossRef]
  • 17. Milli TC. Eğitim bakanlığı, duyusal analiz test Teknikleri. Available at: http://megep.meb.gov.tr/mte_program_modul/moduller_pdf/Duyusal%20Test%20Teknikleri.pdf. Accessed May 2, 2022.
  • 18. Arbuckle JL. IBM SPSS Amos 20 User’s Guide. Chicago: Amos Development Corporation, SPSS Inc.; 2011.
  • 19. Zhang Y, Holman BWB, Ponnampalam EN, et al. Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS). Meat Sci. 2019;149:114-119. [CrossRef]
  • 20. Al-Dalali S, Li C, Xu B. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Food Chem. 2021;376:131881. [CrossRef]
  • 21. Noshad M, Alizadeh Behbahani B, Jooyandeh H, Rahmati‐Joneidabad M, Hemmati Kaykha ME, Ghodsi Sheikhjan M. Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions. Food Sci Nutr. 2021;9(3):1625-1639. [CrossRef]
  • 22. Alves Mauricio R, Alvares Duarte Bonini Campos J, Tieko Nassu R. Meat with edible coating: acceptance, purchase intention and neophobia. Food Res Int. 2022;154:111002. [CrossRef]
  • 23. Desvita H, Faisal M, Mahidin, Suhendrayatna. Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke. Heliyon. 2020;6(10):e05228. [CrossRef]
  • 24. Radha Krishnan K, Babuskin S, Rakhavan KR, et al. Potential application of corn starch edible films with spice essential oils for the shelf life extension of red meat. J Appl Microbiol.2015;119(6):1613-1623. [CrossRef]
  • 25. Wickramasinghe NN, Ravensdale J, Coorey R, Chandry SP, Dykes GA. The predominance of psychrotrophic pseudomonads on aerobically stored chilled red meat. Compr Rev Food Sci Food Saf. 2019;18(5):1622-1635. [CrossRef]
  • 26. Cegar S, Kuruca L, Vidovic B, et al. Risk categorisation of poultry abattoirs on the basis of the current process hygiene criteria and indicator microorganisms. Food Control. 2022;132:108530. [CrossRef]
  • 27. Odeyemi OA, Alegbeleye OO, Strateva M, Stratev D. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Compr Rev Food Sci Food Saf. 2020;19(2):311-331. [CrossRef]
  • 28. Mun HS, Rathnayake D, Dilawar MA, Jeong M, Yang CJ. Effect of ambient temperature on growth performances, carcass traits and meat quality of pigs. J Appl Anim Res. 2022;50(1):103-108. [CrossRef]
  • 29. Granheimer K. Different Parameters Affecting Lipid Oxidation in Meatballs [Dissertation]. Lund University; 2017. https://scholar.googleusercontent.com/scholarq=cache:FiyGoWPYsF0J:scholar.google.com/+Granheimer+K.+Different+Parameters+Affecting+Lipid+Oxidation+in+Meatballs+%5BDissertation%5D.+Lund+University%3B+2017&hl=tr&as_sdt=0,5 and https://lup.lub.lu.se/student-papers/record/8912102/file/8913213.pdf
  • 30. Vital ACP, Guerrero A, Monteschio Jde O, et al. Effect of edible and active coating (with rosemary and oregano essential oils) on beef characteristics and consumer acceptability. PLoS One. 2016;11(8):e0160535. [CrossRef]
  • 31. Paul A, Radhakrishnan M. Pomegranate seed oil in food industry: extraction, characterization, and applications. Trends Food Sci Technol. 2020;105:273-283. [CrossRef]
  • 32. Luong NM, Coroller L, Zagorec M, et al. A bayesian approach to describe and simulate the pH evolution of fresh meat products depending on the preservation conditions. Foods. 2022;11(8):1114. [CrossRef]
  • 33. Xiong Y, Li S, Warner RD, Fang Z. Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. Food Control. 2020;114:107226. [CrossRef]
  • 34. Barcenilla C, Ducic M, López M, Prieto M, Álvarez-Ordóñez A. Application of lactic acid bacteria for the biopreservation of meat products: a systematic review. Meat Sci. 2022;183:108661. [CrossRef]
  • 35. Yu HH, Chin Y-W, Paik H-D. Application of natural preservatives for meat and meat products against food-borne pathogens and spoilage bacteria: a review. Foods. 2021;10(10):2418. [CrossRef]
  • 36. Wang X, Wang Z, Zhuang H, et al. Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage. Meat Sci. 2021;176:108456. [CrossRef]
  • 37. Kondjoyan A, Sicard J, Badaroux M, Gatellier P. Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction–diffusion model. Meat Sci. 2022;191: 108866. [CrossRef]
  • 38. Mohan A, Roy A, Duggirala K, Klein L. Oxidative reactions of 4-oxo-2-Nonenal in meat and meat products. LWT. 2022;165:113747. [CrossRef]
  • 39. Chan WKM, Faustman C, Decker EA. Oxymyoglobin oxidation as affected by oxidation products of phosphatidylcholine liposomes. J Food Sci. 1997;62(4):709-712. [CrossRef]

The Effect of Okra mucilage Based Edible Coating on Some Quality Properties of Meatballs

Yıl 2023, Cilt: 18 Sayı: 1, 12 - 18, 26.04.2023

Öz

Meatballs are among the most preferred foods because they can be easily prepared and consumed with pleasure. Meatball-type meat products can deteriorate in a short time, even under refrigerator conditions. The coating materials applied in this study were created to increase the meatballs’ storage resistance and extend their shelf life. The mucilage obtained from okra was combined with pomegranate seed oil (Punica granatum) and thyme oil (Origanum heracleoticum L.) to make different edible coating materials. These different edible coating materials [Control (K0); okra mucilage—1% glycerol (K1); okra mucilage—1% glycerol—1% pomegranate seed oil (K2); okra mucilage—1% glycerol—1% thyme oil (K3)] were applied to the meatballs. Some microbiological, chemical, physical, and sensory analyses of the meatballs were performed on the 3rd, 5th, 7th, and 9th days of storage. The tbars values of the K1 coating group were generally lower than the K0 group. This indicates that the coating material can provide a gas barrier. It was determined that the tbars value was lower in the K3 group, and the change in the number of Lactobacillus spp. did not cause a significant difference between days (P > .05). There was no negative sensory effect of the coating materials. As a result, it was determined that okra mucilage has edible film and coating potential. However, the coating materials applied in this study did not have much effect on extending the shelf life of meatballs. It is thought that there is a need to examine the effect of coating materials on different foods.

Kaynakça

  • 1. Tercanlı E, Besin Alerjileri AM. Academic platform journal of halal lifestyle. 2021;3(1):31-53.
  • 2. Bekhit AE-DA, Holman BWB, Giteru SG, Hopkins DL. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: a review. Trends Food Sci Technol. 2021;109:280-302. [CrossRef]
  • 3. Meng X, Wu D, Zhang Z, et al. An overview of factors affecting the quality of beef meatballs: processing and preservation. Food Sci Nutr. 2022;00:1-14.
  • 4. Bhagath Y, Manjula K. Influence of composite edible coating systems on preservation of fresh meat cuts and products: a brief review on their trends and applications. Int Food Res J.2019;26(2):377-392.
  • 5. Echegaray N, Hassoun A, Jagtap S, et al. Meat 4.0: principles and applications of Industry 4.0 technologies in the meat industry. Appl Sci. 2022;12(14):6986. [CrossRef]
  • 6. Sun X, Wang J, Dong M, Zhang H, Li L, Wang L. Food spoilage, bioactive food fresh-keeping films and functional edible coatings: research status, existing problems and development trend. Trends Food Sci Technol. 2022;119:122-132. [CrossRef]
  • 7. Emiroğlu ZK, Yemiş GP, Coşkun BK, Candoğan K. Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties. Meat Sci. 2010;86(2):283-288. [CrossRef]
  • 8. Araújo A, Galvão A, Filho CS, et al. Okra mucilage and corn starch bio-based film to be applied in food. Polym Test. 2018;71:352-361. [CrossRef]
  • 9. de Alvarenga Pinto Cotrim M, Mottin AC, Ayres E. Preparation and characterization of okra mucilage (Abelmoschus esculentus) edible films. Macromol Symp. 2016;367(1):90-100. [CrossRef]
  • 10. Olawuyi IF, Lee WY. Structural characterization, functional properties and antioxidant activities of polysaccharide extract obtained from okra leaves (Abelmoschus esculentus). Food Chem. 2021;354:129437. [CrossRef]
  • 11. Wulandari D, Yuliatmo R, Sugiyanto S. The effect of coating of edible film from bovine split hide gelatin on beef meatballs properties. J Indones Trop Anim Agric. 2018;43(2):177-183. [CrossRef]
  • 12. Ghori MU, Alba K, Smith AM, Conway BR, Kontogiorgos V. Okra extracts in pharmaceutical and food applications. Food Hydrocoll. 2014;42:342-347. [CrossRef]
  • 13. Yemiş GP, Emiroğlu ZK, Mercanköşk CK. (Oreganum heracleoticum l.) ve Bahçe Kekiği (Thymus vulgaris l.) uçucu yaği içeren soya bazlı yenilebilir filmlerin patojen bakterilere karşi antimikrobiyel etkileri. Gıda. 2017;42(3):268-276.
  • 14. Afshar Mehrabi F, Sharifi A, Ahvazi M. Effect of chitosan coating containing Nepeta pogonosperma extract on shelf life of chicken fillets during chilled storage. Food Sci Nutr. 2021;9(8):4517-4528. [CrossRef]
  • 15. Lemon D. An improved TBA test for rancidity new series circular. Halifax, NS, Canada: Halifax-Laboratory. 1975;51.
  • 16. İmİk H, Gümüş R, Özlü H, Gelen SU, Atasever MA. The effect of the supplementation of lamb feed with Yucca schidigera on the lipid oxidation, color, physico-chemical and microbiological properties in meat. Asian J Med Biol Res. 2018;4(1):86-94. [CrossRef]
  • 17. Milli TC. Eğitim bakanlığı, duyusal analiz test Teknikleri. Available at: http://megep.meb.gov.tr/mte_program_modul/moduller_pdf/Duyusal%20Test%20Teknikleri.pdf. Accessed May 2, 2022.
  • 18. Arbuckle JL. IBM SPSS Amos 20 User’s Guide. Chicago: Amos Development Corporation, SPSS Inc.; 2011.
  • 19. Zhang Y, Holman BWB, Ponnampalam EN, et al. Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS). Meat Sci. 2019;149:114-119. [CrossRef]
  • 20. Al-Dalali S, Li C, Xu B. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Food Chem. 2021;376:131881. [CrossRef]
  • 21. Noshad M, Alizadeh Behbahani B, Jooyandeh H, Rahmati‐Joneidabad M, Hemmati Kaykha ME, Ghodsi Sheikhjan M. Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf‐life of buffalo meat under refrigeration conditions. Food Sci Nutr. 2021;9(3):1625-1639. [CrossRef]
  • 22. Alves Mauricio R, Alvares Duarte Bonini Campos J, Tieko Nassu R. Meat with edible coating: acceptance, purchase intention and neophobia. Food Res Int. 2022;154:111002. [CrossRef]
  • 23. Desvita H, Faisal M, Mahidin, Suhendrayatna. Preservation of meatballs with edible coating of chitosan dissolved in rice hull-based liquid smoke. Heliyon. 2020;6(10):e05228. [CrossRef]
  • 24. Radha Krishnan K, Babuskin S, Rakhavan KR, et al. Potential application of corn starch edible films with spice essential oils for the shelf life extension of red meat. J Appl Microbiol.2015;119(6):1613-1623. [CrossRef]
  • 25. Wickramasinghe NN, Ravensdale J, Coorey R, Chandry SP, Dykes GA. The predominance of psychrotrophic pseudomonads on aerobically stored chilled red meat. Compr Rev Food Sci Food Saf. 2019;18(5):1622-1635. [CrossRef]
  • 26. Cegar S, Kuruca L, Vidovic B, et al. Risk categorisation of poultry abattoirs on the basis of the current process hygiene criteria and indicator microorganisms. Food Control. 2022;132:108530. [CrossRef]
  • 27. Odeyemi OA, Alegbeleye OO, Strateva M, Stratev D. Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin. Compr Rev Food Sci Food Saf. 2020;19(2):311-331. [CrossRef]
  • 28. Mun HS, Rathnayake D, Dilawar MA, Jeong M, Yang CJ. Effect of ambient temperature on growth performances, carcass traits and meat quality of pigs. J Appl Anim Res. 2022;50(1):103-108. [CrossRef]
  • 29. Granheimer K. Different Parameters Affecting Lipid Oxidation in Meatballs [Dissertation]. Lund University; 2017. https://scholar.googleusercontent.com/scholarq=cache:FiyGoWPYsF0J:scholar.google.com/+Granheimer+K.+Different+Parameters+Affecting+Lipid+Oxidation+in+Meatballs+%5BDissertation%5D.+Lund+University%3B+2017&hl=tr&as_sdt=0,5 and https://lup.lub.lu.se/student-papers/record/8912102/file/8913213.pdf
  • 30. Vital ACP, Guerrero A, Monteschio Jde O, et al. Effect of edible and active coating (with rosemary and oregano essential oils) on beef characteristics and consumer acceptability. PLoS One. 2016;11(8):e0160535. [CrossRef]
  • 31. Paul A, Radhakrishnan M. Pomegranate seed oil in food industry: extraction, characterization, and applications. Trends Food Sci Technol. 2020;105:273-283. [CrossRef]
  • 32. Luong NM, Coroller L, Zagorec M, et al. A bayesian approach to describe and simulate the pH evolution of fresh meat products depending on the preservation conditions. Foods. 2022;11(8):1114. [CrossRef]
  • 33. Xiong Y, Li S, Warner RD, Fang Z. Effect of oregano essential oil and resveratrol nanoemulsion loaded pectin edible coating on the preservation of pork loin in modified atmosphere packaging. Food Control. 2020;114:107226. [CrossRef]
  • 34. Barcenilla C, Ducic M, López M, Prieto M, Álvarez-Ordóñez A. Application of lactic acid bacteria for the biopreservation of meat products: a systematic review. Meat Sci. 2022;183:108661. [CrossRef]
  • 35. Yu HH, Chin Y-W, Paik H-D. Application of natural preservatives for meat and meat products against food-borne pathogens and spoilage bacteria: a review. Foods. 2021;10(10):2418. [CrossRef]
  • 36. Wang X, Wang Z, Zhuang H, et al. Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage. Meat Sci. 2021;176:108456. [CrossRef]
  • 37. Kondjoyan A, Sicard J, Badaroux M, Gatellier P. Kinetics analysis of the reactions responsible for myoglobin chemical state in meat using an advanced reaction–diffusion model. Meat Sci. 2022;191: 108866. [CrossRef]
  • 38. Mohan A, Roy A, Duggirala K, Klein L. Oxidative reactions of 4-oxo-2-Nonenal in meat and meat products. LWT. 2022;165:113747. [CrossRef]
  • 39. Chan WKM, Faustman C, Decker EA. Oxymyoglobin oxidation as affected by oxidation products of phosphatidylcholine liposomes. J Food Sci. 1997;62(4):709-712. [CrossRef]
Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Veteriner Gıda Hijyeni ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Enes Tercanlı Bu kişi benim 0000-0002-8990-6911

Yayımlanma Tarihi 26 Nisan 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 18 Sayı: 1

Kaynak Göster

APA Tercanlı, E. (2023). Köftelerin Bazı Kalite Özelliklerine Bamya Müsilaj Bazlı Yenilebilir Kaplamanın Etkisi. Veterinary Sciences and Practices, 18(1), 12-18.
AMA Tercanlı E. Köftelerin Bazı Kalite Özelliklerine Bamya Müsilaj Bazlı Yenilebilir Kaplamanın Etkisi. Veterinary Sciences and Practices. Nisan 2023;18(1):12-18.
Chicago Tercanlı, Enes. “Köftelerin Bazı Kalite Özelliklerine Bamya Müsilaj Bazlı Yenilebilir Kaplamanın Etkisi”. Veterinary Sciences and Practices 18, sy. 1 (Nisan 2023): 12-18.
EndNote Tercanlı E (01 Nisan 2023) Köftelerin Bazı Kalite Özelliklerine Bamya Müsilaj Bazlı Yenilebilir Kaplamanın Etkisi. Veterinary Sciences and Practices 18 1 12–18.
IEEE E. Tercanlı, “Köftelerin Bazı Kalite Özelliklerine Bamya Müsilaj Bazlı Yenilebilir Kaplamanın Etkisi”, Veterinary Sciences and Practices, c. 18, sy. 1, ss. 12–18, 2023.
ISNAD Tercanlı, Enes. “Köftelerin Bazı Kalite Özelliklerine Bamya Müsilaj Bazlı Yenilebilir Kaplamanın Etkisi”. Veterinary Sciences and Practices 18/1 (Nisan 2023), 12-18.
JAMA Tercanlı E. Köftelerin Bazı Kalite Özelliklerine Bamya Müsilaj Bazlı Yenilebilir Kaplamanın Etkisi. Veterinary Sciences and Practices. 2023;18:12–18.
MLA Tercanlı, Enes. “Köftelerin Bazı Kalite Özelliklerine Bamya Müsilaj Bazlı Yenilebilir Kaplamanın Etkisi”. Veterinary Sciences and Practices, c. 18, sy. 1, 2023, ss. 12-18.
Vancouver Tercanlı E. Köftelerin Bazı Kalite Özelliklerine Bamya Müsilaj Bazlı Yenilebilir Kaplamanın Etkisi. Veterinary Sciences and Practices. 2023;18(1):12-8.

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