THE USE OF MARINATION TECHNIQUE IN POULTRY MEAT PROCESSING
Marination is the widespread meat processing technique to improve quality, stability and yield of the poultry meats that submitted to raw consumption in the present time. In marination technique, immersion, tumbling and different injection methods may be applied, and the main ingredients are salt,...
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| Format: | Article |
| Language: | English |
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Pamukkale University
2004-02-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089623 |