The effects of replacing beef fat with olive oil on protein oxidation products (alpha-aminoadipic semialdehydes-AAS and gamma-semialhedydes-GGS) in Turkish dried fermented sausage
Bildiriler > Özet Bildiri · 2017
Yazarlar: Fatma Meltem SERDAROĞLU, hazal özyurt, ASLI ZUNGUR BASTIOĞLU, Burcu ÖZTÜRK KERİMOĞLU, Semih ÖTLEŞ
ICOMST 2017, İrlanda, Uluslararası, Poster, Özet Bildiri, 2017-2017