Effect of conventional and microwave cooking methods on some nutritive contents and quality properties of chicken meat;Tavuk etlerinin bazi kalite özellikleri ve besin ögelerine geleneksel ve mikrodalga ile pişirme yöntemlerinin etkisi

Turkish Journal of Agriculture and Forestry

Volumn 23, Issue SUPPL. 2, 1999, Pages 289-296

  Soyer, Ayla ^a   Kolsarici, Nuray ^a   Candoǧan, Kezban ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 7744239650     PISSN: 1300011X     EISSN: None     Source Type: Journal    
DOI: 10.3906/tar-96211     Document Type: Article

References (32)

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