The Effects of Using Encapsulated Fish Oil and Black Carrot Pomace on Physicochemical and SensoryCharacteristics of Low Fat Beef Meatball.

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TURP G. , BOYLU M., KALYONCU S., YILDIRIM B.

International Agricultural Science Congress, Van, Turkey, 9 - 12 May 2018

• Publication Type: Conference Paper / Summary Text
• City: Van
• Country: Turkey