Isleroglu, H., Kemerli-Kalbaran, T., Ozdestan-Ocak, O., Uren, A. & Kaymak-Ertekin, F. (2016) Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value. INTERNATIONAL JOURNAL OF FOOD PROPERTIES , 19(5), 1139-1153.