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

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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