Incorporation of gelled emulsions with α-tocopherol as fat replacer in heat-treated fermented sausages

Incorporation of gelled emulsions with α-tocopherol as fat replacer in heat-treated fermented sausages
Gamze İpek, Hülya S. Kavuşan, Meltem Serdaroğlu, Burcu Öztürk-Kerimoğlu