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Changes in chicken meat proteins during microwave and electric oven cooking
(Wiley, 2020)
Alterations in proteins and some functional properties of chicken thigh (TM) and breast meats (BM) cooked with microwave oven (MWO) were evaluated in comparison to traditional electric oven (EO). Cooking loss in both TM ...
Compact city concept from the viewpoint of place-making
(WITPress, 2020)
Today, with the rapid increase of urban populations, consequently increasing the urban service units, the efforts to maintain sustainable principles without compromising the quality of urban life has become one of the most ...