OXIDATIVE STABILITY OF CHICKEN MEAT EMULSION SYSTEMS: THE EFFECTS OF GELLED EMULSION AND USE OF ASCORBIC ACID AND ROSEMARY EXTRACT IN DIFFERENT PHASES

Makaleler > Tam Makale · 2022

Yazarlar: Fatma Meltem SERDAROĞLU, Hülya Serpil Kavuşan, Elnaz Sharafi Abadi, Burcu Sarı, HİLAL CAN

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Scopus, 2022