Chemical, technological, instrumental, microstructural, oxidative and sensory properties of emulsified sausages formulated with microparticulated whey protein to substitute animal fat

Makaleler > Tam Makale · 2021

Yazarlar: Burcu ÖZTÜRK KERİMOĞLU, Müge URGU ÖZTÜRK, Fatma Meltem SERDAROĞLU, Nurcan KOCA

Meat Science, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2021, cilt 184, ss 108672-108672

DOI: 10.1016/j.meatsci.2021.108672

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