Effect of water in olive oil emulsion and carrot powder addition on some emulsion properties of reduced fat model system meat emulsion systems

Conference paper > Full Text · 2013

Authors: Ayşe Kara, Müge URGU ÖZTÜRK, Nacak Berker, Fatma Meltem SERDAROĞLU

59th International Congress of Meat Science and Technology, Turkey, İzmir, International, Poster, Full Text, 2013-2013

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