Effect of water in olive oil emulsion and carrot powder addition on some emulsion properties of reduced fat model system meat emulsion systems


Kara A., Urgu M. , Berker N., Serdaroğlu F. M.

59th International Congress of Meat Science and Technology, İzmir, Türkiye, 18 - 23 Ağustos 2013

  • Basıldığı Şehir: İzmir
  • Basıldığı Ülke: Türkiye