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

KILIÇ B., ŞİMŞEK A., CLAUS J. R., ATILGAN E., AKTAŞ N., TOSUN C. C.

61st International Congress of Meat Science and Technology, Clermont-Ferrand, France, 23 - 28 August 2015, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• City: Clermont-Ferrand
• Country: France
• Isparta University of Applied Sciences Affiliated: No