Ön İşlemler ve Temel Pişirme Teknikleri

Aberoumand, A. (2011). A review article on edible pigments properties and sources as natural biocolorants in foodstuff and food industry. World Journal of Dairy & Food Sciences, 6(1):71-78.

Allais, F. (2021). Barbecue: The Chemistry behind Cooking on a Barbecue. In Handbook of Molecular Gastronomy (pp. 63-70). CRC Press.

Aliño, M., Grau, R., Fernández-Sánchez, A., Arnold, A., & Barat, J. M. (2010). Influence of brine concentration on swelling pressure of pork meat throughout salting. Meat science, 86(3), 600-606.

Allen, K. E., & Smith, J. (2011). Tips for Teaching Knife Skills.

Alvarado, C., & McKee, S. (2007). Marination to improve functional properties and safety of poultry meat. Journal of Applied Poultry Research, 16(1), 113-120.

Ames, J. M. (1990). Control of the Maillard reaction in food systems. Trends in Food Science & Technology, 1, 150-154.

Ayugin, N., Isaychev, V., Khalimov, R., & Semashkin, N. (2021). Method and results of studying the influence of grinder knife parameters on specific work of feed cutting. In BIO Web of Conferences (Vol. 37, p. 00022). EDP Sciences.

Baldwin, D. E. (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1(1), 15-30.

Baraban, R. S., & Durocher, J. F. (2010). Successful restaurant design. John Wiley & Sons.

Barciela‐Alonso, M. C., & Bermejo‐Barrera, P. (2015). Variation of food mineral content during industrial and culinary processing. Handbook of mineral elements in food, 163-176.

Borela, V. L., de Alencar, E. R., Mendonça, M. A., Han, H., Raposo, A., Ariza-Montes, A., Araya-Castillo, L. & Zandonadi, R. P. (2022). Influence of different cooking methods on fillet steak physicochemical characteristics. International Journal of Environmental Research and Public Health, 19(1), 606.

Bottorff, S. (2002). Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged Tools. Knife World Publications.

Chandrasekaran, S., Ramanathan, S., & Basak, T. (2013). Microwave food processing—A review. Food research international, 52(1), 243-261.

Charnas, D. (2016). Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind. Rodale.

Chew, S. C., How, Y. H., Chang, L. S., Tan, C. H., Chuo, K. M. J., Wong, S. Y. W., Degreave, P. & Nyam, K. L. (2024). The impact of cooking methods on the physical, sensory, and nutritional quality of fish. International Journal of Gastronomy and Food Science, 101061.

Chhanwal, N., Bhushette, P. R., & Anandharamakrishnan, C. (2019). Current perspectives on non-conventional heating ovens for baking process—A review. Food and Bioprocess Technology, 12, 1-15.

Cobos, A., & Díaz, O. (2015). Chemical composition of meat and meat products. Handbook of food chemistry, 1, 471-510.

Cooper, N. S. (2020). Microwave ovens. Development of packaging and products for use in microwave ovens, 177-199.

Crosby, G. (2020). Cook, taste, learn: How the evolution of science transformed the art of cooking. Columbia University Press.

Cross, G. A., Fung, D. Y., & Decareau, R. V. (1982). The effect of microwaves on nutrient value of foods. Critical Reviews in Food Science & Nutrition, 16(4), 355-381.

Cui, Z., Yan, H., Manoli, T., Mo, H., Bi, J., & Zhang, H. (2021). Advantages and challenges of sous vide cooking. Food Science and Technology Research, 27(1), 25-34.

Cummings, J. H., & Stephen, A. M. (2007). Carbohydrate terminology and classification. European journal of clinical nutrition, 61(1), S5-S18.

Datta, A. K., & Rakesh, V. (2013). Principles of microwave combination heating. Comprehensive Reviews in Food Science and Food Safety, 12(1), 24-39.

De, D. K., Shawhatsu, N. M., De, N. N., & Ajaeroh, M. I. (2013). Energy-efficient cooking methods. Energy Efficiency, 6, 163-175.

De Corcuera, J. I. R., Cavalieri, R. P., & Powers, J. R. (2004). Blanching of foods. Encyclopedia of agri, food and biological engineering. Marcel Dekker, New York City, NY, USA, 1-5.

Djabourov, M. (1991). Gelation—A review. Polymer International, 25(3), 135-143.

Donald, J. (2018). Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs. Chronicle Books.

Erdman, J. W., & Erdman, E. A. (2019). Effect of home preparation practices on nutritive value of food. In Handbook of Nutritive Value of Processed Food (pp. 237-263). CRC Press.

Fencioglu, H., Oz, E., Turhan, S., Proestos, C., & Oz, F. (2022). The effects of the marination process with different vinegar varieties on various quality criteria and heterocyclic aromatic amine formation in beef steak. Foods, 11(20), 3251.

Fiszman, S., & Salvador, A. (2010). Battering and breading: Frying and freezing. Handbook of Poultry Science and Technology, 2, 47-58.

Flick, D. (2021). Heat Transfer in Culinary Sciences. In Handbook of Molecular Gastronomy (pp. 381-384). CRC Press.

Gertz, C. (2014). Fundamentals of the frying process. European Journal of Lipid Science and Technology, 116(6), 669-674.

Gisslen, W. (2010). Professional cooking, college version. John Wiley & Sons.

Gisslen, W. (2019). Professional cooking, college version. John Wiley & Sons.

Hanson, R. E. (1990). Cooking technology. In Proc. Recip. Meat Conf (Vol. 44, p. 109).

Hayter, R., & Hayter, R. (1992). Knife skills. Food Preparation and Cooking: Levels 1 and 2, 21-24.

Karunanithy, C., & Shafer, K. (2016). Heat transfer characteristics and cooking efficiency of different sauce pans on various cooktops. Applied Thermal Engineering, 93, 1202-1215.

Kathuria, D., Dhiman, A. K., & Attri, S. (2022). Sous vide, a culinary technique for improving quality of food products: A review. Trends in Food Science & Technology, 119, 57-68.

Koerner, A. R. (1968). Heating techniques in domestic food processing: a text for adult education (Doctoral dissertation, University of British Columbia).

Krishnamurthy, K., Khurana, H. K., Soojin, J., Irudayaraj, J., & Demirci, A. (2008). Infrared heating in food processing: an overview. Comprehensive reviews in food science and food safety, 7(1), 2-13.

Kroh, L. W. (1994). Caramelisation in food and beverages. Food chemistry, 51(4), 373-379.

Kulp, K. (2016). Batters and breadings in food processing. Academic Press.

Lachance, P. A., & Fisher, M. C. (1988). Effects of food preparation procedures in nutrient retention with emphasis on foodservice practices. In Nutritional Evaluation of Food Processing (pp. 505-556). Dordrecht: Springer Netherlands.

Latoch, A., Czarniecka-Skubina, E., & Moczkowska-Wyrwisz, M. (2023). Marinades based on natural ingredients as a way to improve the quality and shelf life of meat: A review. Foods, 12(19), 3638.

Loveday, S. M. (2023). Protein digestion and absorption: The influence of food processing. Nutrition research reviews, 36(2), 544-559.

Lumb, M. (2018). Kitchen Knife Skills: Techniques For Carving Boning Slicing Chopping Dicing Mincing Filleting. Chartwell Books.

Mehmood, A., & Zeb, A. (2020). Effects of different cooking techniques on bioactive contents of leafy vegetables. International Journal of Gastronomy and Food Science, 22, 100246.

Miller, R. K., Kerth, C. R., Berto, M. C., Laird, H. L., & Savell, J. W. (2019). Steak thickness, cook surface temperature and quality grade affected top loin steak consumer and descriptive sensory attributes. Meat and Muscle Biology, 3(1).

Miller, R. K., Luckemeyer, T. J., Kerth, C. R., & Adhikari, K. (2023). Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters. Meat Science, 204, 109252.

Mironeasa, S., Coţovanu, I., Mironeasa, C., & Ungureanu-Iuga, M. (2023). A Review of the changes produced by extrusion cooking on the bioactive compounds from vegetal sources. Antioxidants, 12(7), 1453.

Misu, G. A., Canja, C. M., Lupu, M., & Matei, F. (2024). Advances and Drawbacks of Sous-Vide Technique—A Critical Review. Foods, 13(14), 2217.

Monteix, N. (2015). Baking and cooking. A companion to food in the ancient world, 212-223.

Morgan, J. (2007). Culinary creation. Routledge.

Mouritsen, O. G., & Styrbæk, K. (2017). Mouthfeel: how texture makes taste. Columbia University Press.

Nanda, C., Chattopadhyay, K., Reddy, R., Javith, M. A., Kisore Das, S., Balange, A. K., Bhusan-Nayak, B. & Xavier, K. A. M. (2020). Evaluation of different conventional breading materials on functional quality attributes of battered and breaded fish cutlets. Journal of aquatic food product technology, 29(7), 641-649.

Oberascher, C., Stamminger, R., & Pakula, C. (2011). Energy efficiency in daily food preparation. International Journal of Consumer Studies, 35(2), 201-211.

Pearson, A. (2012). Temperatures, pressures, & refrigerants. ASHRAE Journal, 54(4), 81-83.

Pathare, P. B., & Roskilly, A. P. (2016). Quality and energy evaluation in meat cooking. Food Engineering Reviews, 8, 435-447.

Peterson, J. (2017). Sauces: classical and contemporary sauce making. Houghton Mifflin Harcourt.

Ratnayake, W. S., & Jackson, D. S. (2008). Starch gelatinization. Advances in food and nutrition research, 55, 221-268.

Reis, F. R. (Ed.). (2017). New perspectives on food blanching (pp. 7-48). Berlin: Springer.

Ruhlman, M. (2007). The elements of cooking: Translating the chef's craft for every kitchen. Simon and Schuster.

Sakin, M., Kaymak-Ertekin, F., & Ilicali, C. (2009). Convection and radiation combined surface heat transfer coefficient in baking ovens. Journal of Food Engineering, 94(3-4), 344-349.

Sanchez-Muniz. (2006). Oils and fats: changes due to culinary and industrial processes. International journal for vitamin and nutrition research, 76(4), 230-237.

Schaefer, J. J., & Schaefer, M. (2022). 10 Healthy Cooking Techniques. Cooking for Health and Disease Prevention: From the Kitchen to the Clinic, 221.

Sengun, I. Y., Turp, G. Y., Cicek, S. N., Avci, T., Ozturk, B., & Kilic, G. (2021). Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef. International Journal of Food Microbiology, 336, 108904.

Shtonda, O., & Semeniuk, K. (2021). Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products. Slovak Journal of Food Sciences, 15.

Singh, P., Sultan, Z., Pandey, V. K., & Singh, R. (2023). Sous vide processing for food quality enhancement: A review. Food and Humanity, 1, 543-552.

Smith, I. (2014). Special Topic 5.2. Food Science: An Ecological Approach, 175.

Soomro, B. (2004). Paddy and water environment related issues, problems and prospects in Pakistan. Paddy and Water Environment, 2, 41-44.

Starowicz, M., & Zieliński, H. (2019). How Maillard reaction influences sensorial properties (color, flavor and texture) of food products?. Food Reviews International, 35(8), 707-725.

Thathsarani, A. P. K., Alahakoon, A. U., & Liyanage, R. (2022). Current status and future trends of sous vide processing in meat industry; A review. Trends in Food Science & Technology, 129, 353-363.

Taylor, E., Taylor, J., Taylor, E., & Taylor, J. (1990). Cookery Methods. Mastering Catering Theory, 100-124.

Teel, L. (2014). A culinary revolution: The first celebrity chef and the unification of French culture. University of New Mexico UNM Digital Repository, MASTER OF ARTS, The University of New Mexico Albuquerque, New Mexico.

This, H. (2009). Molecular gastronomy, a scientific look at cooking. Accounts of chemical research, 42(5), 575-583.

Williams, J. B. (2012). Marination: Processing technology. Handbook of meat and meat processing, 495-504.

Vintilă, I. (2016). Typical Traditional Processes: Cooking and Frying. Regulating Safety of Traditional and Ethnic Foods, 29–62.

Vlahova-Vangelova, D., & Dragoev, S. (2014). Marination: Effect on meat safety and human health. A review. Bulgarian Journal of Agricultural Science, 20(3), 503-509.

Wakita, Y., Takahashi, M., Tamiya, S., & Kobayashi, I. (2024). Effect of marination in lemon juice on beef tenderization and in vitro gastric digestibility. Journal of the Science of Food and Agriculture, 104(2), 809-817.

Wang, Y., Tian, X., Liu, X., Xing, J., Guo, C., Du, Y., Zhang, H. & Wang, W. (2022). Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat. Meat Science, 184, 108690.

Yu, T. Y., Morton, J. D., Clerens, S., & Dyer, J. M. (2017). Cooking‐induced protein modifications in meat. Comprehensive Reviews in Food Science and Food Safety, 16(1), 141-159.

Zielbauer, B. I., Franz, J., Viezens, B., & Vilgis, T. A. (2016). Physical aspects of meat cooking: Time dependent thermal protein denaturation and water loss. Food biophysics, 11, 34-42.

Aberoumand, A. (2011). A review article on edible pigments properties and sources as natural biocolorants in foodstuff and food industry. World Journal of Dairy & Food Sciences, 6(1):71-78.

Allais, F. (2021). Barbecue: The Chemistry behind Cooking on a Barbecue. In Handbook of Molecular Gastronomy (pp. 63-70). CRC Press.

Aliño, M., Grau, R., Fernández-Sánchez, A., Arnold, A., & Barat, J. M. (2010). Influence of brine concentration on swelling pressure of pork meat throughout salting. Meat science, 86(3), 600-606.

Allen, K. E., & Smith, J. (2011). Tips for Teaching Knife Skills.

Alvarado, C., & McKee, S. (2007). Marination to improve functional properties and safety of poultry meat. Journal of Applied Poultry Research, 16(1), 113-120.

Ames, J. M. (1990). Control of the Maillard reaction in food systems. Trends in Food Science & Technology, 1, 150-154.

Ayugin, N., Isaychev, V., Khalimov, R., & Semashkin, N. (2021). Method and results of studying the influence of grinder knife parameters on specific work of feed cutting. In BIO Web of Conferences (Vol. 37, p. 00022). EDP Sciences.

Baldwin, D. E. (2012). Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1(1), 15-30.

Baraban, R. S., & Durocher, J. F. (2010). Successful restaurant design. John Wiley & Sons.

Barciela‐Alonso, M. C., & Bermejo‐Barrera, P. (2015). Variation of food mineral content during industrial and culinary processing. Handbook of mineral elements in food, 163-176.

Borela, V. L., de Alencar, E. R., Mendonça, M. A., Han, H., Raposo, A., Ariza-Montes, A., Araya-Castillo, L. & Zandonadi, R. P. (2022). Influence of different cooking methods on fillet steak physicochemical characteristics. International Journal of Environmental Research and Public Health, 19(1), 606.

Bottorff, S. (2002). Sharpening Made Easy: A Primer on Sharpening Knives and Other Edged Tools. Knife World Publications.

Chandrasekaran, S., Ramanathan, S., & Basak, T. (2013). Microwave food processing—A review. Food research international, 52(1), 243-261.

Charnas, D. (2016). Work Clean: The life-changing power of mise-en-place to organize your life, work, and mind. Rodale.

Chew, S. C., How, Y. H., Chang, L. S., Tan, C. H., Chuo, K. M. J., Wong, S. Y. W., Degreave, P. & Nyam, K. L. (2024). The impact of cooking methods on the physical, sensory, and nutritional quality of fish. International Journal of Gastronomy and Food Science, 101061.

Chhanwal, N., Bhushette, P. R., & Anandharamakrishnan, C. (2019). Current perspectives on non-conventional heating ovens for baking process—A review. Food and Bioprocess Technology, 12, 1-15.

Cobos, A., & Díaz, O. (2015). Chemical composition of meat and meat products. Handbook of food chemistry, 1, 471-510.

Cooper, N. S. (2020). Microwave ovens. Development of packaging and products for use in microwave ovens, 177-199.

Crosby, G. (2020). Cook, taste, learn: How the evolution of science transformed the art of cooking. Columbia University Press.

Cross, G. A., Fung, D. Y., & Decareau, R. V. (1982). The effect of microwaves on nutrient value of foods. Critical Reviews in Food Science & Nutrition, 16(4), 355-381.

Cui, Z., Yan, H., Manoli, T., Mo, H., Bi, J., & Zhang, H. (2021). Advantages and challenges of sous vide cooking. Food Science and Technology Research, 27(1), 25-34.

Cummings, J. H., & Stephen, A. M. (2007). Carbohydrate terminology and classification. European journal of clinical nutrition, 61(1), S5-S18.

Datta, A. K., & Rakesh, V. (2013). Principles of microwave combination heating. Comprehensive Reviews in Food Science and Food Safety, 12(1), 24-39.

De, D. K., Shawhatsu, N. M., De, N. N., & Ajaeroh, M. I. (2013). Energy-efficient cooking methods. Energy Efficiency, 6, 163-175.

De Corcuera, J. I. R., Cavalieri, R. P., & Powers, J. R. (2004). Blanching of foods. Encyclopedia of agri, food and biological engineering. Marcel Dekker, New York City, NY, USA, 1-5.

Djabourov, M. (1991). Gelation—A review. Polymer International, 25(3), 135-143.

Donald, J. (2018). Sharp: The Definitive Introduction to Knives, Sharpening, and Cutting Techniques, with Recipes from Great Chefs. Chronicle Books.

Erdman, J. W., & Erdman, E. A. (2019). Effect of home preparation practices on nutritive value of food. In Handbook of Nutritive Value of Processed Food (pp. 237-263). CRC Press.

Fencioglu, H., Oz, E., Turhan, S., Proestos, C., & Oz, F. (2022). The effects of the marination process with different vinegar varieties on various quality criteria and heterocyclic aromatic amine formation in beef steak. Foods, 11(20), 3251.

Fiszman, S., & Salvador, A. (2010). Battering and breading: Frying and freezing. Handbook of Poultry Science and Technology, 2, 47-58.

Flick, D. (2021). Heat Transfer in Culinary Sciences. In Handbook of Molecular Gastronomy (pp. 381-384). CRC Press.

Gertz, C. (2014). Fundamentals of the frying process. European Journal of Lipid Science and Technology, 116(6), 669-674.

Gisslen, W. (2010). Professional cooking, college version. John Wiley & Sons.

Gisslen, W. (2019). Professional cooking, college version. John Wiley & Sons.

Hanson, R. E. (1990). Cooking technology. In Proc. Recip. Meat Conf (Vol. 44, p. 109).

Hayter, R., & Hayter, R. (1992). Knife skills. Food Preparation and Cooking: Levels 1 and 2, 21-24.

Karunanithy, C., & Shafer, K. (2016). Heat transfer characteristics and cooking efficiency of different sauce pans on various cooktops. Applied Thermal Engineering, 93, 1202-1215.

Kathuria, D., Dhiman, A. K., & Attri, S. (2022). Sous vide, a culinary technique for improving quality of food products: A review. Trends in Food Science & Technology, 119, 57-68.

Koerner, A. R. (1968). Heating techniques in domestic food processing: a text for adult education (Doctoral dissertation, University of British Columbia).

Krishnamurthy, K., Khurana, H. K., Soojin, J., Irudayaraj, J., & Demirci, A. (2008). Infrared heating in food processing: an overview. Comprehensive reviews in food science and food safety, 7(1), 2-13.

Kroh, L. W. (1994). Caramelisation in food and beverages. Food chemistry, 51(4), 373-379.

Kulp, K. (2016). Batters and breadings in food processing. Academic Press.

Lachance, P. A., & Fisher, M. C. (1988). Effects of food preparation procedures in nutrient retention with emphasis on foodservice practices. In Nutritional Evaluation of Food Processing (pp. 505-556). Dordrecht: Springer Netherlands.

Latoch, A., Czarniecka-Skubina, E., & Moczkowska-Wyrwisz, M. (2023). Marinades based on natural ingredients as a way to improve the quality and shelf life of meat: A review. Foods, 12(19), 3638.

Loveday, S. M. (2023). Protein digestion and absorption: The influence of food processing. Nutrition research reviews, 36(2), 544-559.

Lumb, M. (2018). Kitchen Knife Skills: Techniques For Carving Boning Slicing Chopping Dicing Mincing Filleting. Chartwell Books.

Mehmood, A., & Zeb, A. (2020). Effects of different cooking techniques on bioactive contents of leafy vegetables. International Journal of Gastronomy and Food Science, 22, 100246.

Miller, R. K., Kerth, C. R., Berto, M. C., Laird, H. L., & Savell, J. W. (2019). Steak thickness, cook surface temperature and quality grade affected top loin steak consumer and descriptive sensory attributes. Meat and Muscle Biology, 3(1).

Miller, R. K., Luckemeyer, T. J., Kerth, C. R., & Adhikari, K. (2023). Descriptive beef flavor and texture attributes relationships with consumer acceptance of US light beef eaters. Meat Science, 204, 109252.

Mironeasa, S., Coţovanu, I., Mironeasa, C., & Ungureanu-Iuga, M. (2023). A Review of the changes produced by extrusion cooking on the bioactive compounds from vegetal sources. Antioxidants, 12(7), 1453.

Misu, G. A., Canja, C. M., Lupu, M., & Matei, F. (2024). Advances and Drawbacks of Sous-Vide Technique—A Critical Review. Foods, 13(14), 2217.

Monteix, N. (2015). Baking and cooking. A companion to food in the ancient world, 212-223.

Morgan, J. (2007). Culinary creation. Routledge.

Mouritsen, O. G., & Styrbæk, K. (2017). Mouthfeel: how texture makes taste. Columbia University Press.

Nanda, C., Chattopadhyay, K., Reddy, R., Javith, M. A., Kisore Das, S., Balange, A. K., Bhusan-Nayak, B. & Xavier, K. A. M. (2020). Evaluation of different conventional breading materials on functional quality attributes of battered and breaded fish cutlets. Journal of aquatic food product technology, 29(7), 641-649.

Oberascher, C., Stamminger, R., & Pakula, C. (2011). Energy efficiency in daily food preparation. International Journal of Consumer Studies, 35(2), 201-211.

Pearson, A. (2012). Temperatures, pressures, & refrigerants. ASHRAE Journal, 54(4), 81-83.

Pathare, P. B., & Roskilly, A. P. (2016). Quality and energy evaluation in meat cooking. Food Engineering Reviews, 8, 435-447.

Peterson, J. (2017). Sauces: classical and contemporary sauce making. Houghton Mifflin Harcourt.

Ratnayake, W. S., & Jackson, D. S. (2008). Starch gelatinization. Advances in food and nutrition research, 55, 221-268.

Reis, F. R. (Ed.). (2017). New perspectives on food blanching (pp. 7-48). Berlin: Springer.

Ruhlman, M. (2007). The elements of cooking: Translating the chef's craft for every kitchen. Simon and Schuster.

Sakin, M., Kaymak-Ertekin, F., & Ilicali, C. (2009). Convection and radiation combined surface heat transfer coefficient in baking ovens. Journal of Food Engineering, 94(3-4), 344-349.

Sanchez-Muniz. (2006). Oils and fats: changes due to culinary and industrial processes. International journal for vitamin and nutrition research, 76(4), 230-237.

Schaefer, J. J., & Schaefer, M. (2022). 10 Healthy Cooking Techniques. Cooking for Health and Disease Prevention: From the Kitchen to the Clinic, 221.

Sengun, I. Y., Turp, G. Y., Cicek, S. N., Avci, T., Ozturk, B., & Kilic, G. (2021). Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef. International Journal of Food Microbiology, 336, 108904.

Shtonda, O., & Semeniuk, K. (2021). Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products. Slovak Journal of Food Sciences, 15.

Singh, P., Sultan, Z., Pandey, V. K., & Singh, R. (2023). Sous vide processing for food quality enhancement: A review. Food and Humanity, 1, 543-552.

Smith, I. (2014). Special Topic 5.2. Food Science: An Ecological Approach, 175.

Soomro, B. (2004). Paddy and water environment related issues, problems and prospects in Pakistan. Paddy and Water Environment, 2, 41-44.

Starowicz, M., & Zieliński, H. (2019). How Maillard reaction influences sensorial properties (color, flavor and texture) of food products?. Food Reviews International, 35(8), 707-725.

Thathsarani, A. P. K., Alahakoon, A. U., & Liyanage, R. (2022). Current status and future trends of sous vide processing in meat industry; A review. Trends in Food Science & Technology, 129, 353-363.

Taylor, E., Taylor, J., Taylor, E., & Taylor, J. (1990). Cookery Methods. Mastering Catering Theory, 100-124.

Teel, L. (2014). A culinary revolution: The first celebrity chef and the unification of French culture. University of New Mexico UNM Digital Repository, MASTER OF ARTS, The University of New Mexico Albuquerque, New Mexico.

This, H. (2009). Molecular gastronomy, a scientific look at cooking. Accounts of chemical research, 42(5), 575-583.

Williams, J. B. (2012). Marination: Processing technology. Handbook of meat and meat processing, 495-504.

Vintilă, I. (2016). Typical Traditional Processes: Cooking and Frying. Regulating Safety of Traditional and Ethnic Foods, 29–62.

Vlahova-Vangelova, D., & Dragoev, S. (2014). Marination: Effect on meat safety and human health. A review. Bulgarian Journal of Agricultural Science, 20(3), 503-509.

Wakita, Y., Takahashi, M., Tamiya, S., & Kobayashi, I. (2024). Effect of marination in lemon juice on beef tenderization and in vitro gastric digestibility. Journal of the Science of Food and Agriculture, 104(2), 809-817.

Wang, Y., Tian, X., Liu, X., Xing, J., Guo, C., Du, Y., Zhang, H. & Wang, W. (2022). Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat. Meat Science, 184, 108690.

Yu, T. Y., Morton, J. D., Clerens, S., & Dyer, J. M. (2017). Cooking‐induced protein modifications in meat. Comprehensive Reviews in Food Science and Food Safety, 16(1), 141-159.

Zielbauer, B. I., Franz, J., Viezens, B., & Vilgis, T. A. (2016). Physical aspects of meat cooking: Time dependent thermal protein denaturation and water loss. Food biophysics, 11, 34-42.