The effect of replacing beef fat with olive oil and production methods on oxidative changes in fermented sausage (sucuk)
Aslı Zungur Bastıoğlu, Berker Nacak, Meltem Serdaroğlu
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of replacing beef fat with olive oil and production methods on oxidative changes in fermented sausage (sucuk)
Aslı Zungur Bastıoğlu, Berker Nacak, Meltem Serdaroğlu