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

Articles > Article · 2021

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

Meat Science, Journal Indexed in SCI Expanded, International, WoS, 2021, vol 184, pp 108672-108672

DOI: 10.1016/j.meatsci.2021.108672

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