Effect of partial replacement of beef fat with pre-emulsified olive oil on some quality characteristics of turkish fermented sausage (sucuk)
G.Y. Turp and M. Serdaroglu
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of partial replacement of beef fat with pre-emulsified olive oil on some quality characteristics of turkish fermented sausage (sucuk)
G.Y. Turp and M. Serdaroglu