Effect of water in olive oil emulsion and carrot powder addition on some emulsion properties of reduced fat model system meat emulsion systems
Bildiriler > Tam Metin Bildiri · 2013
Yazarlar: Ayşe Kara, Müge URGU ÖZTÜRK, Nacak Berker, Fatma Meltem SERDAROĞLU
59th International Congress of Meat Science and Technology, Türkiye, İzmir, Uluslararası, Poster, Tam Metin Bildiri, 2013-2013