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The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs.

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Title: The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs.
Authors: Özyürek, Fatma Beyza1 (AUTHOR), Özer, Cem Okan1 (AUTHOR) cemokanozer@nevsehir.edu.tr, Demir Özer, Ezgi2 (AUTHOR)
Source: Journal of Culinary Science & Technology. 2024, Vol. 22 Issue 4, p819-835. 17p.
Database: Hospitality & Tourism Complete
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DbLabel: Hospitality & Tourism Complete
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PubType: Academic Journal
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  Data: The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs.
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  Data: <searchLink fieldCode="AR" term="%22Özyürek%2C+Fatma+Beyza%22">Özyürek, Fatma Beyza</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Özer%2C+Cem+Okan%22">Özer, Cem Okan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> cemokanozer@nevsehir.edu.tr</i><br /><searchLink fieldCode="AR" term="%22Demir+Özer%2C+Ezgi%22">Demir Özer, Ezgi</searchLink><relatesTo>2</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Culinary+Science+%26+Technology%22">Journal of Culinary Science & Technology</searchLink>. 2024, Vol. 22 Issue 4, p819-835. 17p.
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1080/15428052.2022.2086091
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 17
        StartPage: 819
    Titles:
      – TitleFull: The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Özyürek, Fatma Beyza
      – PersonEntity:
          Name:
            NameFull: Özer, Cem Okan
      – PersonEntity:
          Name:
            NameFull: Demir Özer, Ezgi
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            – D: 01
              M: 07
              Text: 2024
              Type: published
              Y: 2024
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              Value: 15428052
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              Value: 22
            – Type: issue
              Value: 4
          Titles:
            – TitleFull: Journal of Culinary Science & Technology
              Type: main
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