Effect of Partial Replacement of Beef Fat with Pre Emulsified Olive Oil on Some Quality Characteristics of Turkish Fermented Sausage Sucuk

Bildiriler · 2005

Yazarlar: Gülen TURP, Fatma Meltem SERDAROĞLU

51st International Congress of Meat Science and Technology, Baltimore Maryland USA, Amerika Birleşik Devletleri, Uluslararası, 2005-2005, ss 843-847

Detay görüntüle