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THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE

Yıl 2023, Cilt: 48 Sayı: 4, 819 - 830, 15.08.2023
https://doi.org/10.15237/gida.GD23055

Öz

The aim of this study is to investigate the effects of pomegranate and grape seed extracts on the shelf life of goose meat samples stored in refrigerator conditions. Seven different sample groups were created including control (C), pomegranate seed extracts (PSE1, PSE2), grape seed extracts (GSE1, GSE2), and antioxidants (BHA, BHT). Prepared goose meat sample groups were stored under refrigerator conditions for 10 days and lipid oxidation, moisture, pH and color properties were analyzed during this period. The extracts decreased the TBA values of the samples compared to the control group (P<0.05). Antioxidative effects of synthetic antioxidants and extracts added to goose meat samples were determined as BHA > GSE2 = GSE1 = PSE2 = BHT > PSE1, respectively. Grape and pomegranate seed extracts have strong antioxidant activity, and it can be recommended that these extracts can be used as natural antioxidants in the preservation of goose meat.

Destekleyen Kurum

Selçuk University Coordinating Office for Scientific Research Projects

Proje Numarası

13201046

Kaynakça

  • Akbari, S.M., Ardekani, H.M., Sabour, H. (2023). The effect of using pomegranate peel powder and protexin probiotic on carcass traits, blood parameters, jejunal tissue morphology and intestinal microbial population of Japanese quails. Revista Brasileira de Higiene e Sanidade Animal, 17(1), 1-11.
  • Alirezalu, K., Hesari, J., Nemati, Z., Munekata, P.E.S., Barba, F.J., Lorenzo, J.M. (2019). Combined effect of natural antioxidants and antimicrobial compound during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International, 120, 839–850. https://doi.org/10.1016/j.foodres.2018.11.048
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  • Aykurt Oğuz, B., Sarıçoban, C., Şen Arslan, H. (2019). Effects of various plant parts on storage stability and colour parameters of beef extracts. Journal of Agroalimentary Processes and Technologies, 25 (4), 261–269. Banaszak, M.J., Kuzniacka, J., Biesek, G., Maiorano, M. (2020). Meat quality traits and fatty acid composition of breast muscles from ducks fed with yellow lupin. Animal, 14:1969–1975. https://doi.org/10.1017/S1751731120000610
  • Bellucci, E.R.B., Munekata, P.E.S., Pateiro, M., Lorenzo, J.M., da Silva Barretto, A.C. (2021). Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. Meat Science, 171, 108284. https://doi.org/10.1016/ j.meatsci.2020.108284
  • Biesek, J., Kuzniacka, J., Banaszak, M., Maiorano, G., Grabowicz, M., Adamski, M. (2020). The effect of various protein sources in goose diets on meat quality, fatty acid composition, and cholesterol and collagen content in breast muscles. Poultry Science, 99:6278–6286. https://doi.org/10.1016/j.psj.2020.08.074
  • Boz, M.A., Oz, F., Yamak, U.S., Sarica, M., Civilavdaroglu, E. (2019). The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive. Poultry Science. https://doi.org/10.3382/ps/pez125
  • Carpes, S.T., Pereira, D., de Moura, C., dos Reis, A.S., da Silva, L.D., Oldoni, T.L.C., Almeida, J.F., Plata-Oviedo, M.V.S. (2020). Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté. Brazilian Journal of Food Technology, 23, 1–13. https://doi.org/10.1590/1981-6723.11219
  • Chauhan, P., Pradhan, S.R., Das, A., Nanda, P.K., Bandyopadhyay, S., Das, A.K. (2019). Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage. Asian-Australasian Journal of Animal Sciences, 32(2): 265–273. doi: 10.5713/ajas.17.0882
  • Das, A. K., Nanda, P. K., Madane, P., Biswas, S., Das, A., Zhang, W., Lorenzo, J. M. (2020). A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends in Food Science & Technology, 99, 323-336. https://doi.org/10.1016/j.tifs.2020.03.010
  • Dereli, B.O., Türkyılmaz, M., Özkan, M. (2023). Clarification of pomegranate and strawberry juices: effects of various clarification agents on turbidity, anthocyanins, colour, phenolics and antioxidant activity. Food Chemistry, 135672. https://doi.org/10.1016/j.foodchem.2023.135672
  • Dewi, M.L., Fakih, T.M., Sofyan, R.I. (2021). The discovery of tyrosinase enzyme inhibitors activity from polyphenolic compounds in red grape seeds through in silico study. J. Pure Appl. Chem. Res, 10(2):104-112. doi.org/10.21776/ ub.jpacr.2021.010.02.551
  • Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8:1–31. https://doi.org/10.3390/foods9121739
  • Falowo, A.B., Muchenje, V., Hugo, A. (2017). Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle. Annals of Animal Science, 17:565– 580. https://doi.org/10.1515/aoas-2016-0078
  • Fernandes, R.P.P., Trindade, M.A., Tonin, F.G., Pugine, S.M.P., Lima, C.G., Lorenzo, J.M., de Melo, M.P. (2017). Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chemistry, 233, 101–109. https://doi.org/10.1016/j.foodchem.2017.04.100
  • Guo, B., Li, D., Zhou, B., Jiang, Y., Bai, H., Zhang, Y., Xu, Q., Yongzhang, Y. (2020). Research note: effect of diet with different proportions of ryegrass on breast meat quality of broiler geese. Poultry Science, 99:2500–2507. https://doi.org/10.1016/j.psj.2019.10.039
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NAR VE ÜZÜM ÇEKİRDEĞİ EKSTRAKTLARININ SOĞUK DEPOLAMA SÜRECİNDE KAZ ETİNİN RAF ÖMRÜNE ETKİSİ

Yıl 2023, Cilt: 48 Sayı: 4, 819 - 830, 15.08.2023
https://doi.org/10.15237/gida.GD23055

Öz

Bu çalışmanın amacı, buzdolabı koşullarında saklanan kaz eti örneklerinin raf ömrü üzerine nar ve üzüm çekirdeği ekstraktlarının etkilerinin araştırılmasıdır. Kontrol (C), nar çekirdeği ekstraktları (PSE1, PSE2), üzüm çekirdeği ekstraktları (GSE1, GSE2) ve antioksidanlar (BHA, BHT) içeren yedi farklı örnek grubu oluşturuldu. Hazırlanan kaz eti örnek grupları 10 gün süreyle buzdolabı koşullarında saklandı ve bu sürede lipid oksidasyonu, nem, pH ve renk özellikleri analiz edildi. Ekstraktlar, kontrol grubuna kıyasla örneklerin TBA değerlerini düşürmüştür (P<0.05). Kaz eti örneklerine ilave edilen sentetik antioksidan ve ekstraktların antioksidatif etkileri sırasıyla BHA > GSE2 = GSE1 = PSE2 = BHT > PSE1 olarak belirlenmiştir. Üzüm ve nar çekirdeği ekstraktlarının güçlü birer antioksidan aktivite göstermekte olup, kaz etinin muhafazasında doğal antioksidanlar olarak üzüm ve nar çekirdeği ekstraktlarının kullanılması önerilebilir.

Proje Numarası

13201046

Kaynakça

  • Akbari, S.M., Ardekani, H.M., Sabour, H. (2023). The effect of using pomegranate peel powder and protexin probiotic on carcass traits, blood parameters, jejunal tissue morphology and intestinal microbial population of Japanese quails. Revista Brasileira de Higiene e Sanidade Animal, 17(1), 1-11.
  • Alirezalu, K., Hesari, J., Nemati, Z., Munekata, P.E.S., Barba, F.J., Lorenzo, J.M. (2019). Combined effect of natural antioxidants and antimicrobial compound during refrigerated storage of nitrite-free frankfurter-type sausage. Food Research International, 120, 839–850. https://doi.org/10.1016/j.foodres.2018.11.048
  • AOAC. (2000). Association of Official Analytical Chemists. 2000. Official methods of analysis (18th ed.). Awad, A.M., Kumar, P., Ismail-Fitry, M.R., Jusoh, S., Ab Aziz, M.F., Sazili, A.Q. (2022). Overview of plant extracts as natural preservatives in meat. Journal of Food Processing and Preservation, 46, e16796. https://doi.org/10.1111/jfpp.16796
  • Aykurt Oğuz, B., Sarıçoban, C., Şen Arslan, H. (2019). Effects of various plant parts on storage stability and colour parameters of beef extracts. Journal of Agroalimentary Processes and Technologies, 25 (4), 261–269. Banaszak, M.J., Kuzniacka, J., Biesek, G., Maiorano, M. (2020). Meat quality traits and fatty acid composition of breast muscles from ducks fed with yellow lupin. Animal, 14:1969–1975. https://doi.org/10.1017/S1751731120000610
  • Bellucci, E.R.B., Munekata, P.E.S., Pateiro, M., Lorenzo, J.M., da Silva Barretto, A.C. (2021). Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. Meat Science, 171, 108284. https://doi.org/10.1016/ j.meatsci.2020.108284
  • Biesek, J., Kuzniacka, J., Banaszak, M., Maiorano, G., Grabowicz, M., Adamski, M. (2020). The effect of various protein sources in goose diets on meat quality, fatty acid composition, and cholesterol and collagen content in breast muscles. Poultry Science, 99:6278–6286. https://doi.org/10.1016/j.psj.2020.08.074
  • Boz, M.A., Oz, F., Yamak, U.S., Sarica, M., Civilavdaroglu, E. (2019). The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive. Poultry Science. https://doi.org/10.3382/ps/pez125
  • Carpes, S.T., Pereira, D., de Moura, C., dos Reis, A.S., da Silva, L.D., Oldoni, T.L.C., Almeida, J.F., Plata-Oviedo, M.V.S. (2020). Lyophilized and microencapsulated extracts of grape pomace from winemaking industry to prevent lipid oxidation in chicken pâté. Brazilian Journal of Food Technology, 23, 1–13. https://doi.org/10.1590/1981-6723.11219
  • Chauhan, P., Pradhan, S.R., Das, A., Nanda, P.K., Bandyopadhyay, S., Das, A.K. (2019). Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage. Asian-Australasian Journal of Animal Sciences, 32(2): 265–273. doi: 10.5713/ajas.17.0882
  • Das, A. K., Nanda, P. K., Madane, P., Biswas, S., Das, A., Zhang, W., Lorenzo, J. M. (2020). A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends in Food Science & Technology, 99, 323-336. https://doi.org/10.1016/j.tifs.2020.03.010
  • Dereli, B.O., Türkyılmaz, M., Özkan, M. (2023). Clarification of pomegranate and strawberry juices: effects of various clarification agents on turbidity, anthocyanins, colour, phenolics and antioxidant activity. Food Chemistry, 135672. https://doi.org/10.1016/j.foodchem.2023.135672
  • Dewi, M.L., Fakih, T.M., Sofyan, R.I. (2021). The discovery of tyrosinase enzyme inhibitors activity from polyphenolic compounds in red grape seeds through in silico study. J. Pure Appl. Chem. Res, 10(2):104-112. doi.org/10.21776/ ub.jpacr.2021.010.02.551
  • Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 8:1–31. https://doi.org/10.3390/foods9121739
  • Falowo, A.B., Muchenje, V., Hugo, A. (2017). Effect of sous-vide technique on fatty acid and mineral compositions of beef and liver from Bonsmara and non-descript cattle. Annals of Animal Science, 17:565– 580. https://doi.org/10.1515/aoas-2016-0078
  • Fernandes, R.P.P., Trindade, M.A., Tonin, F.G., Pugine, S.M.P., Lima, C.G., Lorenzo, J.M., de Melo, M.P. (2017). Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. Food Chemistry, 233, 101–109. https://doi.org/10.1016/j.foodchem.2017.04.100
  • Guo, B., Li, D., Zhou, B., Jiang, Y., Bai, H., Zhang, Y., Xu, Q., Yongzhang, Y. (2020). Research note: effect of diet with different proportions of ryegrass on breast meat quality of broiler geese. Poultry Science, 99:2500–2507. https://doi.org/10.1016/j.psj.2019.10.039
  • Hunt, M.C., Acton, J.C., Benedict, R.C., Calkins, C.R., Cornforth, D.P., Jeremiah, L.E., Olson, D.G., Salm, C.P., Savell, J.W., Shivas, S.D. (1991). Guidelines for meat color evaluation. 44th Annual Reciprocal Meat Conference, Chicago 9–12.
  • Jayawardana, B.C., Viraji, B.W., Thotawattage, G.H., Dharmasena, V.A.K.I., Liyanage, R. (2019). Black and green tea (Camellia sinensis L.) extracts as natural antioxidants in uncured pork sausages. Journal of Food Processing and Preservation, 43:e13870. https://doi.org/10.1111/jfpp.13870
  • Jing, P.U., Ye, T., Shi, H., Sheng, Y., Slavin, M., Gao, B., Yu, L.L. (2012). Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chemistry, 132(3):1457-1464. https://doi.org/10.1016/ j.foodchem.2011.12.002
  • Kargiotou, C., Katsanidis, E., Rhoades, J., Kontominas, M., Koutsoumanis, K. (2011). Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef. Food Microbiology, 28:158–163. https://doi.org/10.1016/j.fm.2010.09.013
  • Kaur, R., Gupta, T. B., Bronlund, J., Kaur, L. (2021). The potential of rosemary as a functional ingredient for meat products-a review. Food Reviews International, 1-21. https://doi.org/ 10.1080/87559129.2021.1950173
  • Kim, H.W., Hwang, K.E., Song, D.H., Kim, Y.J., Lim, Y.B., Choi, J.H, ... Kim, C.J. (2014). Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast. Poultry Science, 93(3), 680-686. https://doi.org/10.3382/ ps.2012-02930
  • Kuzminova, E.V., Semenenko, M.P., Kornen, N.N., Shakhrai, T.A., Viktorova, E.P. (2018). Use of secondary resources of grape's processing to obtain additives of antioxidant action. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 9(3):830-835.
  • Lambooij, E., Potgieter, C.M., Britz, C.M., Nortje, G.L., Pieterse, C. (1999). Effect of electrical and mechanical stunning methods on meat quality in Ostriches. Meat Science, 52:331–337. https://doi.org/10.1016/S0309-1740(99)00010-8
  • Li, R., Guo, M., Liao, E., Wang, Q., Peng, L., Jin, W., Wang, H. (2022). Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork. Food Chemistry, 378:131994. https://doi.org/ 10.1016/j.foodchem.2021.131994
  • Lorenzo, J.M., Pateiro, M., Domínguez, R., Barba, F.J., Putnik, P., Kovačević, D.B., Franco, D. (2018). Berries extracts as natural antioxidants in meat products: A review. Food Research International, 106:1095–1104. https://doi.org/10.1016/j.foodres.2017.12.005
  • Munekata, P.E.S., Calomeni, A.V., Rodrigues, C.E.C., Fávaro-Trindade, C.S., Alencar, S.M., Trindade, M.A. (2015). Peanut skin extract reduces lipid oxidation in cooked chicken patties. Poultry Science, 94(3):442–446. https://doi.org/ 10.3382/ps/pev005
  • Nazoori, F., Mollai, S., Sobhani, F., Mirdehghan, S.H., Sahhafi, S.R. (2023). Carboxymethyl cellulose and carnauba wax treatments kept the pomegranate fruit (Punica granatum L.) quality during cold storage via improving enzymatic defense system and bioactive compounds. Scientia Horticulturae, 309:111645. https://doi.org/10.1016/j.scienta.2022.111645
  • Okumuş, G., Yıldız, E., Bayizid, A.A. (2015). Natural antioxidant compounds: Evaluation of pomegranate by-products as antioxidants. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 29(2).
  • Ordaz-Rodríguez, S.B., Abadía-García, L., Huerta-Manzanilla, E.L., Mendoza-Sánchez, M. (2022). Ultrasound-assisted extraction of pomegranate peel antioxidants: A green process to obtain a meat preservative. Journal of Food Processing and Preservation, e16712. https://doi.org/10.1111/jfpp.16712
  • Passos, R.S.F.T., Barreto, B.G., Leite, J.S.F., Trevisan, A.B., de Souza, C.O., da Silva, M.C.A., Cavalheiro, C.P. (2022). Green tea extract as natural preservative in chicken patties: Effects on physicochemical, microbiological, and sensory properties. Journal of Food Processing and Preservation, 46:e16224. https://doi.org/10.1111/jfpp.16224
  • Polat Yemis, G., Bach, S., Delaquis, P. (2019). Antibacterial activity of polyphenol-rich pomegranate peel extract against Cronobacter sakazakii. International Journal of Food, 22(1):985-993. https://doi.org/10.1080/ 10942912.2019.1622564
  • Poojary, M., Putnik, P., Bursać Kovačević, D., Barba, F., Lorenzo, J., Dias, D., Shpigelman, A. (2017). Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies. Journal of Food Composition and Analysis, 61, 28–39. https://doi.org/10.1016/j.jfca.2017.04.007
  • Putnik, P., Bursać Kovačević, D., Dragović-Uzelac, V. (2016). Optimizing acidity and extraction time for polyphenolic recovery and antioxidant capacity in grape pomace skin extracts with response surface methodology approach. Journal of Food Processing and Preservation, 40, 1256–1263. https://doi.org/10.1111/jfpp.12710
  • Rahman, R., Upadhyaya, H. (2023). Bioactives and Pharmacology of Punica granatum L. In Bioactives and Pharmacology of Medicinal Plants (pp. 279-291). Apple Academic Press.
  • Rajeshwaran, N., Ramamurthy, J., Rajeshkumar, S. (2020). Green synthesis of grape seed oil mediated silver nanoparticle and preparation of gel-for periodontal diseases. Plant Cell Bıotechnology and Molecular Bıology, 32-42.
  • Rastogi, R., Chaturvedi, D.K. (2023). Mantra and Homa Therapy: Computational analysis of different aspects to benefit mankind with healthcare 4.0 and industry. International Journal of Applied Research on Public Health Management (IJARPHM), 8(1):1-24. doi: 10.4018/ ijarphm.315815
  • Ribeiro, J.S., Santos, M.J.M.C., Silva, L.K.R., Pereira, L.C.L., Santos, I.A., da Silva Lannes, S.C., da Silva, M.V. (2019). Natural antioxidants used in meat products: a brief review. Meat Science, 148:181–188. https://doi.org/10.1016/ j.meatsci.2018.10.016
  • Rodríguez-Carpena, J.G., Morcuende, D., Estévez, M. (2012). Avocado, sunflower and olive oils as replacers of pork back-fat in burger patties: effect on lipid composition, oxidative stability and quality traits. Meat Science, 90:106–115. https://doi.org/10.1016/j.meatsci.2011.06.007
  • Sen, A.R., Mandal, P.K. (2017). Use of natural antioxidants in muscle foods and their benefits in human health: An Overview. International Journal of Meat Science, 7, 1–5.
  • Sengun, I.Y., Turp, G.Y., Cicek, S.N., Avci, T., Ozturk, B., Kilic, G. (2021). Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef. International Journal of Food Microbiology, 336: 108904. https://doi.org/10.1016/j.ijfoodmicro.2020.108904
  • Serdaroglu, M., Urgu, M., Doostifard, E., Yıldız-Turp, G. (2015). Quality changes of sardine fillets marinated with vinegar, grapefruit and pomegranate marinades. Electron. J. Pol. Agric. Univ., 18 (4): 09.
  • Serdaroğlu, M., Abdraımov K., Oenenc, A. 2007. The effects of marinating with citric acid solutions and grapefruit juice on cooking and eating quality of turkey breast. Journal of Muscle Foods, 18 (2): 162–172. https://doi.org/10.1111/j.1745-4573.2007.00074.x
  • Snedecor, G. W. and Cochran, W. G., 1980. Statistical Methods. SXVI-507, The Iowa State University, Press, Amer, lowa, USA.
  • Tänavots, A., Põldvere, A., Kerner, K., Veri, K., Kaart, T., Torp, J. (2018). Effects of mustard-honey, apple vinegar, white wine vinegar and kefir acidic marinades on the properties of pork. Veterinarija ir Zootechnica, 76:76–84.
  • Uhlíova, L., Tmova, E., Chodova, D., Vlkova, J., Ketta, M., Volek, Z., Skivanova, V. (2018). The effect of age, genotype and sex on carcass traits, meat quality and sensory attributes of geese. Asian- Australasian Journal of Animal Science, 31:421–428. doi: 10.5713/ajas.17.0197.
  • Unal, K., Alagöz, E., Çelik, İ., and Sarıçoban, C. 2022. Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat. British Poultry Science, 63(1), 31-38. doi: 10.1080/00071668.2021.1963674.
  • Unal, K., H. Alp, A. S. Babaoğlu, and M. Karakaya. 2020. Different properties of chicken and turkey breast fillets marinated with fruit juices. Fleischwirtschaft, 100: 88–93.
  • Werenska, M., Haraf, G., Woloszyn, J., Goluch, Z., Okruszek, A. (2021). Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment. Poultry Science, 100:1–12. https://doi.org/10.1016/j.psj.2021.101237
  • Woloszyn, J., Haraf, G., Okruszek, A., Werenska, M., Goluch, Z., Teleszko, M. (2020). Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties. Poultry Science, 99:1216–1224. https://doi.org/10.1016/ j.psj.2019.10.026
  • Yerlikaya, S., Şen Arslan, H. (2021). Antioxidant and chemical effects of propolis, sage (Salvia officinalis L.), and lavender (Lavandula angustifolia Mill) ethanolic extracts on chicken sausages. Journal of Food Processing and Preservation, 45:e15551. https://doi.org/10.1111/jfpp.15551
  • Zhang, Y., Yun, Z., Zhu, M., Liu, Z., Huang, Y. (2022). Oxidation and flavor changes in smoked bacon cured using bamboo extract concentrate combined with bamboo poles during storage. Journal of Food Processing and Preservation, 46:e1655. https://doi.org/10.1111/jfpp.16556
Toplam 52 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Fadimana Arı Bu kişi benim 0009-0007-0769-7532

Cemalettin Sarıçoban 0000-0001-9898-0884

Hülya Şen Arslan 0000-0003-0116-9062

Proje Numarası 13201046
Yayımlanma Tarihi 15 Ağustos 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 48 Sayı: 4

Kaynak Göster

APA Arı, F., Sarıçoban, C., & Şen Arslan, H. (2023). THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE. Gıda, 48(4), 819-830. https://doi.org/10.15237/gida.GD23055
AMA Arı F, Sarıçoban C, Şen Arslan H. THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE. GIDA. Ağustos 2023;48(4):819-830. doi:10.15237/gida.GD23055
Chicago Arı, Fadimana, Cemalettin Sarıçoban, ve Hülya Şen Arslan. “THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE”. Gıda 48, sy. 4 (Ağustos 2023): 819-30. https://doi.org/10.15237/gida.GD23055.
EndNote Arı F, Sarıçoban C, Şen Arslan H (01 Ağustos 2023) THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE. Gıda 48 4 819–830.
IEEE F. Arı, C. Sarıçoban, ve H. Şen Arslan, “THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE”, GIDA, c. 48, sy. 4, ss. 819–830, 2023, doi: 10.15237/gida.GD23055.
ISNAD Arı, Fadimana vd. “THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE”. Gıda 48/4 (Ağustos 2023), 819-830. https://doi.org/10.15237/gida.GD23055.
JAMA Arı F, Sarıçoban C, Şen Arslan H. THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE. GIDA. 2023;48:819–830.
MLA Arı, Fadimana vd. “THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE”. Gıda, c. 48, sy. 4, 2023, ss. 819-30, doi:10.15237/gida.GD23055.
Vancouver Arı F, Sarıçoban C, Şen Arslan H. THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGE. GIDA. 2023;48(4):819-30.

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