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