The potential use of lactic acid bacteria as antioxidant agent in meat products | AVESİS

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The potential use of lactic acid bacteria as antioxidant agent in meat products

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SOYUÇOK A., BAŞYİĞİT KILIÇ G., KILIÇ B.

IX International Scientific Agriculture Symposium (Agrosym), 4 - 07 October 2018

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