Impact of Added Encapsulated Phosphate Level on the Rate of LipidOxidation Inhibition During the Storage of Cooked Ground Meat


KILIÇ B. , ŞİMŞEK A. , JAMES C., ATILGAN E., DAMLA B.

61st International Congress of Meat Science and Technology, 28 - 30 August 2015

  • Publication Type: Conference Paper / Full Text