Yilmaz, I <br/><br/>
The effect of different cooking procedures on microbiological and chemical quality characteristics of Tekirdağ meatballs.  [electronic resource] 

 -  Die Nahrung  Aug 2002 
 - 276-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0027-769X 
<br/><br/><label>Standard No.: </label>10.1002/1521-3803(20020701)46:4<276::AID-FOOD276>3.0.CO;2-2  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacteria--growth & development<br/>Cattle<br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Cooking--instrumentation<br/>Food Handling--methods<br/>Food Microbiology<br/>Fungi--growth & development<br/>Hot Temperature<br/>Meat Products--microbiology<br/>Microwaves<br/>Taste