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 August 2015, (Full Text)

• Publication Type: Conference Paper / Full Text
• Süleyman Demirel University Affiliated: Yes