Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice
Anna Augustyńska-Prejsnar, Paweł Hanus, Zofia Sokołowicz, Miroslava Kačániová
Anim Biosci. 2021;34(12):2003-2011.   Published online 2021 Jun 24     DOI:
Citations to this article as recorded by Crossref logo
A Note on the Effects of Yoghurt Acid Whey Marination on the Tenderness and Oxidative Stability of Different Meat Types
Panagiotis Simitzis, Fotini Zikou, Dionisis Progoulakis, Georgios Theodorou, Ioannis Politis
Foods.2021; 10(11): 2557.     CrossRef