Several quality attributes of beef and turkey meat doner kebabs produced by traditional or continuous process

The chemical, microbiological and sensory properties of doners produced by traditional or continuous processes were investigated. The production method (traditional or continuous) did not affect microbiological quality ( p  

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Bibliographic Details
Published in:Journal of food science and technology 2012-08, Vol.49 (4), p.515-518
Main Authors: Ergönül, Bülent, Tosun, Halil, Obuz, Ersel, Kundakçı, Akif
Format: Article
Language:English
Subjects:
Analysis
Beef
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cholesterol
Food
Food processing industry
Food Science
Meat
Moisture content
Nutrition
Poultry
Production capacity
Production methods
Proteins
R&D
Research & development
Salmonella
Short Communication
Studies
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Description
Summary:The chemical, microbiological and sensory properties of doners produced by traditional or continuous processes were investigated. The production method (traditional or continuous) did not affect microbiological quality ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-012-0663-6