The effects of replacing beef fat with olive oil on protein oxidation products (?-Aminoadipic semialdehydes-AAS and ?-glutamic semialdehydes-GGS) in Turkish dried fermented sausage
Bildiriler > Tam Metin Bildiri · 2017
Yazarlar: Fatma Meltem SERDAROĞLU, VASFİYE HAZAL ÖZYURT, ASLI ZUNGUR BASTIOĞLU, Burcu ÖZTÜRK KERİMOĞLU, Semih ÖTLEŞ
63rd International Congress of Meat Science and Technology, İrlanda, Uluslararası, Poster, Tam Metin Bildiri, 2017-2017