Changes in Quality Characteristics of Heat – Treated Beef Sucuk by Using Olive Oil as Fat Replacer

Bildiriler > Özet Bildiri · 2019

Yazarlar: BERKER NACAK, ASLI ZUNGUR BASTIOĞLU, Fatma Meltem SERDAROĞLU

4th International Anatolian Agriculture, Food, Environment and Biology Congress, Uluslararası, Sözlü Sunum, Özet Bildiri, 2019-2019