The Effect of Replacing Beef Fat with Olive Oil and Production Methods on Oxidative Changes in Fermented Sausage (Sucuk)


ZUNGUR BASTIOĞLU A., NACAK B., SERDAROĞLU F. M.

65th International Congress of Meat Science and Technology, Berlin, Germany, 4 - 09 August 2019

  • Publication Type: Conference Paper / Full Text
  • City: Berlin
  • Country: Germany