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[1]
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Performance, immune response, and meat quality in Newcastle-vaccinated quail fed with colored corn in place of yellow maize
Tropical Animal Health and Production,
2023
DOI:10.1007/s11250-023-03654-9
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[2]
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Farklı pişirme teknikleri ile üretilen piliç bonfile etinin depolama boyunca renk, tekstür ve duyusal özelliklerinin incelenmesi
Harran Tarım ve Gıda Bilimleri Dergisi,
2022
DOI:10.29050/harranziraat.1109946
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[3]
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Investigation of color, texture, and sensory properties of chicken tenderloin produced with different cooking techniques during storage
Harran Tarım ve Gıda Bilimleri Dergisi,
2022
DOI:10.29050/harranziraat.1109946
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[4]
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Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets
Applied Sciences,
2021
DOI:10.3390/app11073189
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[5]
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Eugenol as an antimicrobial wash treatment reduces
Campylobacter jejuni
in postharvest poultry
Journal of Food Safety,
2019
DOI:10.1111/jfs.12704
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[6]
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Eugenol as an antimicrobial wash treatment reduces Campylobacter jejuni in postharvest poultry
Journal of Food Safety,
2019
DOI:10.1111/jfs.12704
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[7]
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Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts
LWT,
2018
DOI:10.1016/j.lwt.2018.09.007
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