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


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