Impact of added encapsulated phosphate level on the rate of lipid oxidation inhibition during the storage of cooked ground meat
B. Kılıç, A. Şimşek, J.R. Claus, E. Atılgan and D. Bilecen
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Impact of added encapsulated phosphate level on the rate of lipid oxidation inhibition during the storage of cooked ground meat
B. Kılıç, A. Şimşek, J.R. Claus, E. Atılgan and D. Bilecen