1 Ocak 2017 Dergi makalesi Açık Erişim

Soncu, Eda Demirok; Kolsarici, Nuray

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  <dc:creator>Soncu, Eda Demirok</dc:creator>
  <dc:creator>Kolsarici, Nuray</dc:creator>
  <dc:date>2017-01-01</dc:date>
  <dc:description>BACKGROUNDInitially, we measured the acrylamide (AA) levels of chicken burgers (CBs) and chicken nuggets (CNs) purchased from fast food restaurants. After the determination of AA in these products, we aimed to investigate whether the use of green tea extract in the covering material, and microwave thawing before frying, mitigated the formation of AA in CBs and CNs during the production process.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/49725</dc:identifier>
  <dc:identifier>oai:zenodo.org:49725</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 97(6) 1790-1797</dc:source>
  <dc:title>Microwave thawing and green tea extract efficiency for the formation of acrylamide throughout the production process of chicken burgers and chicken nuggets</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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