Effects of using gelled emulsion prepared with linseed oil on oxidative stability and fatty acid composition of model system meat emulsions

SERDAROĞLU M., ÇAĞINDI Ö., ÖZTÜRK B., KARABIYIKOĞLU M.

63rd International Congress of Meat Science and Technology- ICoMST 2017, Cork, Ireland, 13 - 18 August 2017, pp.733-734, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • City: Cork
  • Country: Ireland
  • Page Numbers: pp.733-734
  • Manisa Celal Bayar University Affiliated: Yes