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Akcan T, Estévez M, Rico S, et al. Hawberry (. J Food Sci Technol. 2017;54(5):1248-1255doi: 10.1007/s13197-017-2578-8.
Akcan, T., Estévez, M., Rico, S., Ventanas, S., & Morcuende, D. (2017). Hawberry (. Journal of food science and technology, 54(5), 1248-1255. https://doi.org/10.1007/s13197-017-2578-8
Akcan, T, et al. "Hawberry (." Journal of food science and technology vol. 54,5 (2017): 1248-1255. doi: https://doi.org/10.1007/s13197-017-2578-8
Akcan T, Estévez M, Rico S, Ventanas S, Morcuende D. Hawberry (. J Food Sci Technol. 2017 Apr;54(5):1248-1255. doi: 10.1007/s13197-017-2578-8. Epub 2017 Mar 10. PMID: 28416875; PMCID: PMC5380644.
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J Food Sci Technol. 2017 Apr;54(5):1248-1255. doi: 10.1007/s13197-017-2578-8. Epub 2017 Mar 10.

Hawberry (.

Journal of food science and technology

T Akcan, M Estévez, S Rico, S Ventanas, D Morcuende

Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey.
  2. IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Av. de la Universidad s/n, 10003 Cáceres, Spain.

PMID: 28416875 PMCID: PMC5380644 DOI: 10.1007/s13197-017-2578-8

Abstract

The objective of this work was to study the effectiveness of extracts from hawberry (

Keywords: Cooked pork patties; Hawberry; Lipid oxidation; Odor; Volatile compounds

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