Furosine and Nε-carboxymethyl-lysine in cooked meat product (kavurma): Effects of salt and fat levels during storage
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DOI: 10.1016/j.jspr.2021.101856
Abstract: Abstract The aim of the study was to determine the effects of different salt (1%, 1.5% and 2%) and fat (10%, 15% and 20%) levels on the content of furosine and Ne-carboxymethyl-lysine (CML) of kavurma… read more here.
Keywords: kavurma; level; salt fat; storage ... See more keywords