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

Conference paper > Summary Text · 2019

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

4th  International Anatolian Agriculture, Food, Environment and Biology Congress, International, Verbal, Summary Text, 2019-2019

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