The effects of replacing beef fat with olive oil on protein oxidation products (α-Aminoadipic semialdehydes-AAS and γ-glutamic semialdehydes-GGS) in Turkish dried fermented sausage


SERDAROĞLU F. M. , ÖZYURT V. H. , ZUNGUR BASTIOĞLU A., ÖZTÜRK B. , ÖTLEŞ S.

63rd International Congress of Meat Science and Technology, İrlanda, 13 - 18 Ağustos 2017

  • Basıldığı Ülke: İrlanda