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

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

61st International Congress of Meat Science and Technology, 28 - 30 Ağustos 2015, (Tam Metin Bildiri)

• Yayın Türü: Bildiri / Tam Metin Bildiri
• Süleyman Demirel Üniversitesi Adresli: Evet