Collaborative effect of fat reduction and α-tocopherolincorporation on oxidative stability in beef sausages


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NACAK B., Kavuşan H. S. , Sarı B., Can H., SERDAROĞLU F. M.

The 60th International Meat Industry Conference MEATCON2019, 22 - 25 Eylül 2019, cilt.333, no.333, ss.12105-1210512 identifier