Development of a plant-based double-layered emulsion system enriched with α-tocopherol for animal fat replacement in emulsified sausages

Makaleler > Tam Makale · 2026

Yazarlar: Berker Nacak, Hülya Serpil KAVUŞAN, Burcu ÖZTÜRK KERİMOĞLU, Özlem Çağındı, Fatma Meltem SERDAROĞLU

MEAT SCIENCE, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2026, cilt 234, ss 110028-110028

DOI: https://doi.org/10.1016/j.meatsci.2025.110028

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