doner kebab Turkish
Selected indexed studies
- Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources. (Foods, 2024) [PMID:39682797]
- Detection of central nervous system tissue as bovine spongiform encephalopathy specified risk material in traditional Turkish meat products. (J Sci Food Agric, 2012) [PMID:22190149]
- Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage. (Meat Sci, 2004) [PMID:22061816]
_Worker-drafted node — pending editorial review._
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Sources
- Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources. (2024) pubmed
- Formation of heterocyclic aromatic amines in doner kebab cooked with different methods at varying degrees of doneness. (2019) pubmed
- Detection of central nervous system tissue as bovine spongiform encephalopathy specified risk material in traditional Turkish meat products. (2012) pubmed
- Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage. (2004) pubmed