Effects of using gelled emulsion prepared with linseed oil on oxidative stability and fatty acid composition of model system meat emulsions

Bildiriler > Tam Metin Bildiri · 2017

Yazarlar: Fatma Meltem SERDAROĞLU, ÖZLEM ÇAĞINDI, Burcu ÖZTÜRK KERİMOĞLU, MERVE KARABIYIKOĞLU

63rd International Congress of Meat Science and Technology, İrlanda, Uluslararası, Poster, Tam Metin Bildiri, 2017-2017

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