Alternative Antioxidants for Preservation The influence of post mortem additon of tocopherol and tea catechins tc on antioxidative stability in cooked turkey breast patties
Makaleler > Tam Makale · 2004
Yazarlar: ÖZLEM TOKUŞOĞLU, Hatice BASMACIOĞLU MALAYOĞLU
Fleischwırtschaft International Journal for Meat Production and Meat Processing, Diğer Kurumların Hakemli Dergileri, Uluslararası, Scopus, 2004, cilt 2, ss 92-94