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Author: Meltem Serdaroğlu
6 Articles are founded.
Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality
Food Sci Anim Resour 2020;40(5):710-721.
https://doi.org/10.5851/kosfa.2020.e46
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https://doi.org/10.5851/kosfa.2020.e46
An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion
Food Sci Anim Resour 2020;40(3):426-443.
https://doi.org/10.5851/kosfa.2020.e23
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https://doi.org/10.5851/kosfa.2020.e23
Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
Korean J Food Sci Anim Resour 2018;38(2):325-337.
https://doi.org/10.5851/kosfa.2018.38.2.325
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https://doi.org/10.5851/kosfa.2018.38.2.325
Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs
Korean J Food Sci Anim Resour 2018;38(1):26-42.
https://doi.org/10.5851/kosfa.2018.38.1.026
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https://doi.org/10.5851/kosfa.2018.38.1.026
Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties
Korean J Food Sci Anim Resour 2017;37(3):376-384.
https://doi.org/10.5851/kosfa.2017.37.3.376
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https://doi.org/10.5851/kosfa.2017.37.3.376
Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions
Korean J Food Sci Anim Resour 2016;36(6):744-751.
https://doi.org/10.5851/kosfa.2016.36.6.744
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https://doi.org/10.5851/kosfa.2016.36.6.744