The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of NÎµ-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs.

Öztürk, Kübra; Yilmaz Oral, Zeynep Feyza; Kaya, Mükerrem; Kaban, Güzin

Öztürk, Kübra; Yilmaz Oral, Zeynep Feyza; Kaya, Mükerrem; Kaban, Güzin.

Afiliación

Öztürk K; Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye.
Yilmaz Oral ZF; Department of Food Technology, Erzurum Vocational School, Atatürk University, Erzurum 25240, Türkiye.
Kaya M; Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye.
Kaban G; MK Consulting, Ata Teknokent, Erzurum 25240, Türkiye.

Foods ; 12(15)2023 Jul 26.

Article en En | MEDLINE | ID: mdl-37569103

Palabras clave

AGE; CML; beef fat; meatball; sheep tail fat; volatile compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article