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

NACAK, BERKERKavuşan, Hülya SerpilSarı, BurcuCan, HilalSERDAROĞLU, FATMA MELTEM2019-12-232019-12-232019https://hdl.handle.net/11454/58234…eninfo:eu-repo/semantics/openAccessCollaborative effect of fat reduction and ?-tocopherolincorporation on oxidative stability in beef sausagesConference Object121051210512