Impact of Added Encapsulated Phosphate Level on the Rate of Lipid Oxidation Inhibition During the Storage of Cooked Ground Meat

KILIÇ B., ŞİMŞEK A., CLAUS J. R., ATILGAN E., BİLECEN D.

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