1. Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs. Issue 1 (3rd November 2015) Authors: Sengun, Ilkin Yucel; Icier, Filiz; Kor, Gamze Journal: Journal of food process engineering Issue: Volume 40:Issue 1(2017:Feb.) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball. (April 2016) Authors: Yildiz Turp, Gulen; Icier, Filiz; Kor, Gamze Journal: Meat science Issue: Volume 114(2016:Apr.) Page Start: 46 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Influence of infrared final cooking on color, texture and cooking characteristics of ohmically pre-cooked meatball. (April 2016) Authors: Yildiz Turp, Gulen; Icier, Filiz; Kor, Gamze Journal: Meat science Issue: Volume 114(2016:Apr.) Page Start: 46 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗