Collaborative effect of fat reduction and ?-tocopherolincorporation on oxidative stability in beef sausages

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dc.contributor.authorNACAK, BERKER
dc.contributor.authorKavuşan, Hülya Serpil
dc.contributor.authorSarı, Burcu
dc.contributor.authorCan, Hilal
dc.contributor.authorSERDAROĞLU, FATMA MELTEM
dc.date.accessioned2019-12-23T15:21:20Z
dc.date.available2019-12-23T15:21:20Z
dc.date.issued2019
dc.departmentEge Üniversitesien_US
dc.description.abstract…en_US
dc.identifier.endpage1210512en_US
dc.identifier.startpage12105en_US
dc.identifier.urihttps://hdl.handle.net/11454/58234
dc.language.isoenen_US
dc.relation.journalThe 60th International Meat Industry Conference MEATCON2019 -- 22 - 25 Eylül 2019 -- ,en_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US]
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleCollaborative effect of fat reduction and ?-tocopherolincorporation on oxidative stability in beef sausagesen_US
dc.typeConference Objecten_US

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