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Toplam kayıt 12, listelenen: 11-12
Spinach powder addition to Sucuk for alternative to nitrite addition
(Transilvania University of Brasov, 2018)
The effect of spinach powder addition on lipid oxidation, color and sensorial characteristics of traditional fermented meat product (Sucuk) was studied. Sucuk was manufactured with three treatments (control, 1% spinach ...
Influence of refining stages on the physicochemical properties and phytochemicals of canola oil
(Blackwell Publishing Ltd, 2021)
Free fatty acidity and peroxide numbers of canola oil varied between 0.060% (deodorized oil) and 1.090% (crude oil) to 0.15 meqO2/kg (deodorized oil) and 3.00 meqO2/kg (crude oil), respectively. Also, viscosity of oil ...