Use of rosemary and Hibiscus sabdariffa in production of kavurma, a cooked meat product

Journal of the Science of Food and Agriculture

Volumn 89, Issue 7, 2009, Pages 1168-1173

  Bozkurt, Hüseyin ^a   Belibaǧli, K Bülent ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Cooked meat product; Hibiscus sabdariffa; Kavurma; Quality; Rosemary; Texture

Indexed keywords

HIBISCUS; HIBISCUS SABDARIFFA; ROSMARINUS OFFICINALIS;

EID: 65649097231     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3570     Document Type: Article

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