Some Physical, Chemical and Sensory Properties of Turkey Breast Meat Prepared with Different Marinade Formulations | Zendy

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Some Physical, Chemical and Sensory Properties of Turkey Breast Meat Prepared with Different Marinade Formulations

Author(s) -

Sinem Akyüz,

Onur Güneşer,

Büşra Nur Esen

Publication year - 2020

Publication title -

journal of advanced research in natural and applied sciences

Language(s) - English

Resource type - Journals

ISSN - 2757-5195

DOI - 10.28979/jarnas.844750

Subject(s) - traditional medicine , physics , chemistry , food science , mathematics , medicine

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