Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat


KILIÇ B., ŞİMŞEK A., JAMES C., ATILGAN E., AKTAŞ N.

61st International Congress of Meat Science and Technology, Clermont-Ferrand, France, 23 - 28 August 2015, pp.196

  • Publication Type: Conference Paper / Full Text
  • City: Clermont-Ferrand
  • Country: France
  • Page Numbers: pp.196
  • Süleyman Demirel University Affiliated: Yes