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Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process
The chemical, microbiological and sensory properties of doners produced by traditional or continuous processes were investigated. The production method (traditional or continuous) did not affect microbiological quality (p < 0.05). Doners produced by traditional process had generally better sensor...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550891/ https://ncbi.nlm.nih.gov/pubmed/23904663 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-012-0663-6 |
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