The employment of FTIR spectroscopy

The employment of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulationOriginal Research Article
Meat Science, Volume 100, February 2015, Pages 301-305
Halida Rahmania, Sudjadi, Abdul Rohman
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Polymerase chain reaction assay targeting cytochrome b gene for the detection of dog meat adulteration in meatball formulationOriginal Research Article
Meat Science, Volume 97, Issue 4, August 2014, Pages 404-409
Md. Mahfujur Rahman, Md. Eaqub Ali, Sharifah Bee Abd Hamid, Shuhaimi Mustafa, Uda Hashim, Ummi Kalthum Hanapi
Abstract PDF (608 K)
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Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometricsOriginal Research Article
Meat Science, Volume 96, Issue 1, January 2014, Pages 94-98
Endah Kurniawati, Abdul Rohman, Kuwat Triyana
AbstractResearch highlights PDF (435 K)
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The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye branOriginal Research Article
Meat Science, Volume 96, Issue 1, January 2014, Pages 423-428
Karin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, Eva Tornberg
AbstractResearch highlights PDF (197 K)
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Effect of hemicellulose from rice bran on low fat meatballs chemical and functional propertiesOriginal Research Article
Food Chemistry, In Press, Corrected Proof, Available online 16 July 2014
Guohua Hu, Wenjian Yu
AbstractResearch highlights PDF (478 K)
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Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributesOriginal Research Article
LWT - Food Science and Technology, Volume 55, Issue 1, January 2014, Pages 232-239
Ilkin Yucel Sengun, Gulen Yildiz Turp, Filiz Icier, Perihan Kendirci, Gamze Kor
AbstractResearch highlights PDF (408 K)
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The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballsOriginal Research Article
Food Chemistry, Volume 148, 1 April 2014, Pages 276-283
Mirosława Karpińska-Tymoszczyk
AbstractResearch highlights PDF (430 K)
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The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibreOriginal Research Article
Meat Science, Volume 96, Issue 1, January 2014, Pages 503-508
Karin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, Eva Tornberg
AbstractResearch highlights PDF (664 K)
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Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballsOriginal Research Article
Meat Science, Volume 97, Issue 2, June 2014, Pages 123-129
Perihan Kendirci, Filiz Icier, Gamze Kor, Tomris Altug Onogur
AbstractResearch highlights PDF (322 K)
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Risk assessment of Salmonella in Danish meatballs produced in the catering sectorOriginal Research Article
International Journal of Food Microbiology, Volume 196, 2 March 2015, Pages 109-125
Cleide O. de A. Møller, Maarten J. Nauta, Donald W. Schaffner, Paw Dalgaard, Bjarke B. Christensen, Tina B. Hansen
AbstractResearch highlights PDF (841 K)
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Analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by TaqMan probe real-time polymerase chain reactionOriginal Research Article
Meat Science, Volume 91, Issue 4, August 2012, Pages 454-459
M.E. Ali, U. Hashim, S. Mustafa, Y.B. Che Man, Th.S. Dhahi, M. Kashif, Md. Kamal Uddin, S.B. Abd Hamid
AbstractGraphical abstract PDF (601 K)
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Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopyOriginal Research Article
Meat Science, Volume 88, Issue 1, May 2011, Pages 91-95
A. Rohman, Sismindari, Y. Erwanto, Yaakob B. Che Man
Abstract PDF (252 K)
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Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan)Original Research Article
Meat Science, Volume 88, Issue 3, July 2011, Pages 575-579
Yu-Bi Wu, Kuo-Wei Lin
Abstract PDF (156 K)
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Quantitation of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatographyOriginal Research Article
Food Chemistry, Volume 126, Issue 4, 15 June 2011, Pages 2010-2016
Fatih Oz
AbstractGraphical abstract PDF (297 K)
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The inhibitory effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatballOriginal Research Article
Food Control, Volume 22, Issues 3–4, March–April 2011, Pages 596-600
Fatih Oz, Mukerrem Kaya
Abstract PDF (148 K)
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Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of SalmonellaOriginal Research Article
Food Control, Volume 26, Issue 1, July 2012, Pages 15-18
Figen Cetinkaya, Tulay Elal Mus, Recep Cibik, Belkis Levent, Revasiye Gulesen
AbstractGraphical abstract PDF (159 K)
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Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballsOriginal Research Article
Radiation Physics and Chemistry, Volume 77, Issue 9, September 2008, Pages 1093-1096
Tuncay Gumus, A. Şukru Demirci, H. Murat Velioglu, Serap D. Velioglu, Ismail Yilmaz, Osman Sagdic
Abstract PDF (121 K)
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Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballsOriginal Research Article
LWT - Food Science and Technology, Volume 43, Issue 7, September 2010, Pages 1018-1025
Charis M. Galanakis, Eva Tornberg, Vassilis Gekas
Abstract PDF (207 K)
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The prevalence of Escherichia coli O157 and O157:H7 in ground beef and raw meatball by immunomagnetic separation and the detection of virulence genes using multiplex PCROriginal Research Article
Meat Science, Volume 84, Issue 3, March 2010, Pages 553-556
Özgür Çadırcı, Belgin Sırıken, Gökhan Inat, Tahsin Onur Kevenk
Abstract PDF (191 K)
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Quality of low-fat meatballs containing Legume flours as extendersOriginal Research Article
Meat Science, Volume 70, Issue 1, May 2005, Pages 99-105
Meltem Serdaroğlu, Gülen Yıldız-Turp, Kiyalbek Abrodímov
Abstract PDF (132 K)
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Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballsOriginal Research Article
Meat Science, Volume 70, Issue 4, August 2005, Pages 613-619
S.C. Huang, C.Y. Shiau, T.E. Liu, C.L. Chu, D.F. Hwang
Abstract PDF (138 K)
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Improving low fat meatball characteristics by adding whey powderOriginal Research Article
Meat Science, Volume 72, Issue 1, January 2006, Pages 155-163
Meltem Serdaroğlu
Abstract PDF (585 K)
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The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballsOriginal Research Article
Meat Science, Volume 65, Issue 2, October 2003, Pages 819-823
İsmail Yılmaz, Orhan Dağlıoğlu
Abstract PDF (164 K)
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Physicochemical and sensory characteristics of low fat meatballs with added wheat branOriginal Research Article
Journal of Food Engineering, Volume 69, Issue 3, August 2005, Pages 369-373
Ismail Yılmaz
Abstract PDF (267 K)
Entitled to full text

Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballsOriginal Research Article
Meat Science, Volume 67, Issue 2, June 2004, Pages 245-249
Ismail Yılmaz
Abstract PDF (159 K)

ผลลัพธ์ (ไทย) 2:

The Employment of FTIR spectroscopy in Combination with chemometrics for analysis of meatball FormulationOriginal Research Article in Rat Meat
Meat Science, Volume 100, February 2,015, Pages 301-305
Halida Rahmania, Sudjadi, Abdul Rohman
Abstract PDF (499 K)
Entitled to full text Polymerase. Gene targeting cytochrome B chain Reaction assay for The Detection of adulteration in meatball FormulationOriginal Dog Meat Research Article Meat Science, Volume 97, Issue 4, August two thousand and fourteen, Pages 404-409 Md. Mahfujur Rahman, Md. Eaqub Ali, Sharifah Bee Abd Hamid, Shuhaimi Mustafa, Uda Hashim, Ummi Kalthum Hanapi Abstract PDF (608 K) Entitled to full text Analysis of lard in meatball Broth using Fourier transform Infrared spectroscopy and ChemometricsOriginal Research Article Meat Science,. volume 96, Issue 1, January two thousand and fourteen, Pages 94-98 Endah Kurniawati, Abdul Rohman, Kuwat Triyana AbstractResearch Highlights PDF (435 K) Entitled to full text The effects of cereal Additives in Low-fat sausages and meatballs. Part 1: Untreated and rye BranOriginal Research Article enzyme-Treated Meat Science, Volume 96, Issue 1, January 2014th, four hundred twenty-three to four hundred and twenty-eight Pages Karin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, Eva Tornberg AbstractResearch Highlights PDF (197 K) Entitled to. full text Effect of Hemicellulose from Rice Bran on Low fat meatballs Chemical and functional PropertiesOriginal Research Article Food Chemistry, In Press, Corrected Proof, Available online 16 July 2,014th Guohua Hu, Wenjian Yu AbstractResearch Highlights PDF (478 K) Entitled to full text Effects of. ohmic heating for Pre-Cooking of some meatballs on Quality and safety AttributesOriginal Research Article LWT - Food Science and Technology, Volume 55, Issue 1, January 2,014th, two hundred thirty-two to two hundred and thirty-nine Pages Ilkin Yucel Sengün, Gulen Yildiz Turp, Filiz icier, Perihan Kendirci,. gamze Kor AbstractResearch Highlights PDF (408 K) Entitled to full text The Effect of antioxidants, Packaging type and Frozen Storage time on The Quality of Research Article MeatballsOriginal cooked turkey Food Chemistry, Volume 148, 1 April 2014th, from 276 to 283 Pages Mirosława Karpińska-. Tymoszczyk AbstractResearch Highlights PDF (430 K) Entitled to full text The effects of cereal Additives in Low-fat sausages and meatballs. Part 2: Rye Bran, Oat Bran and Barley Research Article FibreOriginal Meat Science, Volume 96, Issue 1, January 2014, Pages 503-508 Karin Petersson, Ophélie Godard, Ann-Charlotte Eliasson, Eva Tornberg AbstractResearch Highlights PDF (664 K) Entitled. to full text Influence of Infrared polycyclic Aromatic Hydrocarbon Formation in Final Cooking on Ohmically Pre-cooked Beef Research Article MeatballsOriginal Meat Science, Volume 97, Issue 2, June in 2014, Pages 123-129 Perihan Kendirci, Filiz icier, Gamze Kor, Tomris Altug Onogur. AbstractResearch Highlights PDF (322 K) Entitled to full text Risk Assessment of Salmonella in Danish meatballs produced Catering SectorOriginal Research Article in The International Journal of Food Microbiology, Volume 196, 2 March 2015th, Pages 109-125 Cleide O. de A. Møller,. Maarten J. Nauta, Donald W. Schaffner, Paw Dalgaard, B. Bjarke Christensen, Tina B. Hansen AbstractResearch Highlights PDF (841 K) Entitled to full text Analysis of adulteration in Commercial Pork meatballs porcine-Specific targeting mitochondrial cytochrome B by TaqMan Gene. Real-time polymerase chain ReactionOriginal Probe Research Article Meat Science, Volume 91, Issue 4, August 2012, Pages four hundred and fifty-four to four hundred and fifty-nine ME. Ali, U. Hashim, S. Mustafa, YB Che Man, Th.S. Dhahi, M. Kashif, Md. Kamal Uddin, SB Abd Hamid AbstractGraphical abstract PDF (601 K) Entitled to full text Analysis of adulteration in Beef Pork meatball using Fourier transform Infrared (FTIR) SpectroscopyOriginal Research Article Meat Science, Volume 88, Issue 1. , May the 2,011th, Pages 91-95 A. Rohman, Sismindari, Y. Erwanto, B. Yaakob Che Man Abstract PDF (252 K) Entitled to full text of Xylooligosaccharides Influences on The Quality of Chinese-style meatball (Kung-Wan) Original Research Article Meat Science, Volume 88, Issue 3. , July 2011, Pages five hundred seventy-five to five hundred and seventy-nine Yu-Bi Wu, Kuo-Wei Lin Abstract PDF (156 K) Entitled to full text Quantitation of heterocyclic Aromatic Amines in ready to Eat meatballs by Ultra Fast Liquid ChromatographyOriginal Research Article Food Chemistry, Volume 126,. Issue 4, 15 June 2,011, from 2010 to 2,016 Pages Fatih Oz AbstractGraphical abstract PDF (297 K) Entitled to full text of Black Pepper The inhibitory Effect on Formation of heterocyclic Aromatic Amines in High-fat MeatballOriginal Research Article Food Control, Volume 22, Issues. 3-4, March-April 2011, Pages five hundred and ninety-six to six hundred Fatih Oz, Mukerrem Kaya Abstract PDF (148 K) Entitled to full text Assessment of Microbiological Quality of CIG Kofte (RAW consumed spiced meatball): Prevalence and antimicrobial susceptibility of SalmonellaOriginal Research Article. Food Control, Volume 26, Issue 1, July the 2012th, Pages 15-18 Figen Cetinkaya, Tulay Elal Mus, Recep Cibik, Belkis Levent, Revasiye Gulesen AbstractGraphical abstract PDF (159 K) Entitled to full text Application of Gamma irradiation for inactivation of Three. pathogenic bacteria inoculated Into MeatballsOriginal Research Article Radiation Physics and Chemistry, Volume 77, Issue 9, September 2,008, 1,093 to 1,096 Pages Tuncay Gumus, A. sukru Demirci, H. Murat Velioglu, Serap D. Velioglu, Ismail Yilmaz, Osman Sagdic Abstract PDF. (121 K) Entitled to full text Dietary Fiber Suspensions from Olive Mill Wastewater As fat Potential Replacements in MeatballsOriginal Research Article LWT - Food Science and Technology, Volume 43, Issue 7, September 2010th, 1018 to 1,025 Pages Charis M. Galanakis, Eva Tornberg. , Vassilis Gekas Abstract PDF (207 K) Entitled to full text The Prevalence of Escherichia coli O157 and O157: H7 in Ground Beef and RAW meatball by Immunomagnetic Separation and The Detection of virulence genes using Multiplex PCROriginal Research Article Meat Science, Volume 84, Issue. 3, March the 2010th, Pages 553-556 Özgür Cadirci, Belgin Sırıken, Gökhan Inat, Tahsin Onur Kevenk Abstract PDF (191 K) Entitled to full text Quality of Low-fat meatballs containing flours As ExtendersOriginal Legume Research Article Meat Science, Volume 70,. Issue 1, May 2,005, Pages 99-105 Meltem Serdaroğlu, Gülen Yıldız-Turp, Kiyalbek Abrodímov Abstract PDF (132 K) Entitled to full text of Rice Bran Effects on Sensory and physico-Chemical Properties of emulsified MeatballsOriginal Research Article Pork Meat Science,. volume 70, Issue 4, August 2005, Pages 613-619 SC. Huang, CY Shiau, TE Liu, CL Chu, DF Hwang Abstract PDF (138 K) Entitled to full text Improving Low fat meatball characteristics by Adding whey PowderOriginal Research Article Meat Science, Volume 72, Issue 1, January in 2006, Pages 155-163. meltem Serdaroğlu Abstract PDF (585 K) Entitled to full text The Effect of Replacing fat with Oat Bran on fatty acid composition and physicochemical MeatballsOriginal Research Article Properties of Meat Science, Volume 65, Issue 2, October in 2003, eight hundred and nineteen to eight hundred twenty-three Pages İsmail Yılmaz,. Orhan Dağlıoğlu Abstract PDF (164 K) Entitled to full text Physicochemical and Sensory characteristics of Low fat meatballs with added BranOriginal Wheat Research Article Journal of Food Engineering, Volume 69, Issue 3, August two thousand and five, three hundred and sixty-nine to three hundred and seventy-three Pages Ismail Yılmaz Abstract PDF (267. K) Entitled to full text Effects on fatty acid composition of rye addition Bran and Quality characteristics of Low-fat MeatballsOriginal Research Article Meat Science, Volume 67, Issue 2, June 2004, Pages two hundred forty-five to two hundred and forty-nine Ismail Yılmaz Abstract PDF (159 K).

ผลลัพธ์ (ไทย) 3:

The employment of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulationOriginal. Research Article
Meat, 100 Science Volume, 2015 Pages February, 301-305
Halida Rahmania Sudjadi Abdul Rohman
Abstract,,, PDF (499 K)
Entitled to full text

.Polymerase chain reaction assay targeting cytochrome b gene for the detection of dog meat adulteration in meatball formulationOriginal. Research Article
Meat Science Volume 97 Issue 4,,,, August 2014 Pages 404-409
Md. Mahfujur Rahman Md. Eaqub Ali Sharifah,,, Bee Hamid Abd, Mustafa Shuhaimi, Hashim Ummi Uda, Kalthum Hanapi
Abstract PDF (608 K)
Entitled to full text

.Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometricsOriginal Research Article
Meat. Science Volume, 1, 96 Issue, 2014 Pages January, 94-98
Endah, Rohman Kuwat Kurniawati Abdul, Triyana
AbstractResearch highlights. PDF (435 K)
Entitled to full text

The effects of cereal additives in low-fat sausages and meatballs. Part 1:Untreated and enzyme-treated rye branOriginal Research Article
Meat Science Volume 96 Issue 1,,,, January 2014 Pages 423-428
Karin. Petersson Oph lie Godard, cafe, Eliasson Eva Ann-Charlotte, Tornberg
AbstractResearch highlights PDF (197 K)
Entitled to full. Text

Effect of hemicellulose from rice bran on low fat meatballs chemical and functional propertiesOriginal Research Article
Food. Chemistry.In, Proof Press Corrected, online Available 16 July 2014
Guohua, Hu Wenjian Yu
AbstractResearch highlights PDF (478 K)
. Entitled to full text

Effects of ohmic heating for pre-cooking of Meatballs on some quality and safety attributesOriginal. Research Article
LWT - Food Science and, 55 Technology Volume, 1 Issue, 2014 Pages January, 232-239
Ilkin, Yucel Sengun. Gulen Yildiz Turp Filiz Icier,,Perihan, Kendirci Gamze Kor
AbstractResearch highlights PDF (408 K)
Entitled to full text

The effect, of antioxidants. Packaging type and frozen storage time on the quality of cooked turkey meatballsOriginal Research Article
Food, Chemistry. Volume 148 1 2014 Pages, April, 276-283
Miros ł awa Karpi ń ska-Tymoszczyk
AbstractResearch highlights PDF (430 K)
Entitled. To full text

.The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran oat bran, and barley fibreOriginal. Research Article
Meat Science Volume 96 Issue 1,,,, January 2014 Pages 503-508
Karin Petersson Oph cafe, lie Godard Ann-Charlotte,, Eliasson Eva, Tornberg
AbstractResearch highlights PDF (664 K)
Entitled to full text

.Influence of infrared final cooking on polycyclic aromatic hydrocarbon formation in ohmically pre-cooked beef meatballsOriginal. Research Article
Meat Science Volume 97 Issue 2,,,, June 2014 Pages 123-129
Perihan Kendirci Filiz Icier, Gamze Kor Tomris,,, Altug Onogur
AbstractResearch highlights PDF (322 K)
Entitled to full text

.Risk assessment of Salmonella in Danish meatballs produced in the catering sectorOriginal Research Article
International. Journal of Microbiology Food, 196 Volume, March, 2 2015 Pages 109-125
Cleide O. De A. M, ø ller Maarten J. Nauta Donald W,,. ,, Schaffner Paw Dalgaard Bjarke B. Christensen Tina, B. Hansen
AbstractResearch highlights PDF (841 K)
Entitled to full. Text

.Analysis of pork adulteration in commercial meatballs targeting porcine-specific mitochondrial cytochrome b gene by TaqMan. Probe real-time polymerase chain reactionOriginal Research Article
Meat Science Volume 91 Issue 4,,,, August 2012 Pages. 454-459
M.E. Ali U. Hashim,,, S. Mustafa Y.B. Che Man Th.S. Dhahi,,, M. Kashif Md. Kamal, Uddin S.B. Abd Hamid
AbstractGraphical. Abstract PDF (601 K)
.Entitled to full text

Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR spectroscopyOriginal.) Research Article
Meat Science Volume 88 Issue 1,,,, May 2011 Pages 91-95
A. Rohman Sismindari Y,,,. Erwanto Yaakob B. Che. Man
Abstract PDF (252 K)
Entitled to full text

.Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan) Original Research Article
Meat, Science. Volume, 3 88 Issue, 2011 Pages July, 575-579
Yu-Bi, Wu Kuo-Wei Lin
Abstract PDF (156 K)
Entitled to full text

Quantitation. Of heterocyclic aromatic amines in ready to eat meatballs by ultra fast liquid chromatographyOriginal Research Article
Food. Chemistry Volume 126,,Issue 4 15 2011 Pages, June, 2010-2016
Fatih Oz
AbstractGraphical Abstract PDF (297 K)
Entitled to full text

The inhibitory. Effect of black pepper on formation of heterocyclic aromatic amines in high-fat meatballOriginal Research Article
Food, Control. Volume 22 Issues 3, -, -, 4 March April 2011 Pages 596-600
Fatih, Oz Mukerrem Kaya
Abstract PDF (148 K)
Entitled to full text

.Assessment of microbiological quality of CIG kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility. Of SalmonellaOriginal Research Article
Food Control Volume 26 Issue 1,,,, July 2012 Pages 15-18
Figen Cetinkaya Tulay Elal,, Mus Recep, Levent, Cibik Belkis, Gulesen Revasiye
AbstractGraphical Abstract PDF (159 K)
Entitled to full text

.Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballsOriginal Research. Article
Radiation Physics Chemistry and, 77 Volume, 9 Issue, 2008 Pages September, 1093-1096
Tuncay, Gumus A. Ş, ukru Demirci. H. Murat Velioglu Serap. Velioglu, D, Yilmaz Osman Ismail, Sagdic
Abstract PDF (121 K)
Entitled to full text

.Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballsOriginal Research Article
LWT - Food. Science and, 43 Technology Volume, 7 Issue, 2010 Pages September, 1018-1025
Charis M. Galanakis Eva Tornberg Vassilis,,, Gekas
Abstract PDF (207 K)
Entitled to full text

The prevalence of Escherichia coli O157 and O157:H7 in ground beef and raw meatball by immunomagnetic separation and the detection of virulence genes using multiplex PCROriginal. Research Article
Meat Science Volume 84 Issue 3,,,, March 2010 Pages 553-556
Ö ZG V R Ç ad ı RC ı Belgin S, ı R ı Ken G ö Khan Inat,,, Tahsin Onur Kevenk
Abstract PDF (191 K)
Entitled to full text

.Quality of low-fat meatballs containing Legume flours as extendersOriginal Research Article
Meat Science Volume 70 Issue 1,,,, May 2005 Pages. 99-105
Meltem Serdaro ğ Lu G V, len Y ı LD, ı z-Turp Kiyalbek Abrod í mov
Abstract PDF (132 K)
Entitled to full text

Effects of. Rice bran on sensory and physico-chemical properties of emulsified pork meatballsOriginal Research Article
Meat, Science. Volume, 70Issue, 2005 Pages 4 August, 613-619
S.C. Huang C.Y. Shiau T.E,,,, C.L. Liu. Chu D.F. Hwang
Abstract PDF (138 K)
Entitled. To full text

Improving low fat meatball characteristics by adding whey powderOriginal Research Article
Meat Science Volume 72 Issue 1,,,, January 2006 Pages. 155-163
Meltem Serdaro ğ Lu
Abstract PDF (585 K)
Entitled to full text

.The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballsOriginal. Research Article
Meat Science Volume 65 Issue 2,,,, October 2003 Pages 819-823
İ smail Y, ı lmaz Orhan Da ğ L ı o ğ Lu
Abstract PDF. (164 K)
Entitled to full text

Physicochemical and sensory characteristics of low fat meatballs with added wheat branOriginal. Research Article
.Journal of Food, 69 Engineering Volume, 3 August, Issue, 2005 Pages 369-373
Ismail Y ı lmaz
Abstract PDF (267 K)
Entitled. To full text

Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballsOriginal. Research Article
Meat Science Volume 67 Issue 2,,,, June 2004 Pages 245-249
Ismail Y ı lmaz
Abstract PDF (159 K).