Yayıncı "SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS" Makale Koleksiyonu için listeleme
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Effect of different cooking procedures on cholesterol and fat contents of selected meat products
(SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, 2018)Meat products are important sources of dietary cholesterol and saturated fat. The serum cholesterol level, which is considered a risk factor for cardiovascular disease, reportedly increases with higher intake of saturated ... -
Estimation of the shelf life of pezik pickles using Weibull hazard analysis
(SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS, 2017)Beta vulgaris L. var. rapa is a variety of beet with edible dark green leaves and stalks, which is a close relative of Swiss chard. It is widely consumed in central Anatolia region in Turkey due to its high nutritional ...