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

Articles > Article · 2026

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

MEAT SCIENCE, Journal Indexed in SCI Expanded, International, 2026, vol 234, pp 110028-110028

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

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