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

Conference paper > Full Text · 2017

Authors: Fatma Meltem SERDAROĞLU, VASFİYE HAZAL ÖZYURT, ASLI ZUNGUR BASTIOĞLU, Burcu ÖZTÜRK KERİMOĞLU, Semih ÖTLEŞ

63rd International Congress of Meat Science and Technology, Ireland, International, Poster, Full Text, 2017-2017

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