The Use of Encapsulated Phosphates Designed With Two Different Melting Temperatures to Inhibit Lipid Oxidation In Cooked Ground Meat.

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

1st Congress on Food Structure Design, Porto, Portugal, 15 - 17 October 2014, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• City: Porto
• Country: Portugal
• Isparta University of Applied Sciences Affiliated: No