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
  • Süleyman Demirel University Affiliated: Yes