The Effects of Using Encapsulated Fish Oil and Black Carrot Pomace on Physicochemical and SensoryCharacteristics of Low Fat Beef Meatball.

Conference paper > Summary Text · 2018

Authors: Gülen TURP, MELTEM BOYLU, Sezen KALYONCU, Buket YILDIRIM

International Agricultural Science Congress, Turkey, Van, International, Verbal, Summary Text, 2018-2018

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