The effects of replacing beef fat with olive oil on protein oxidation products (α-Aminoadipic semialdehydes-AAS and γ-glutamic semialdehydes-GGS) turkish dried fermented sausage

The effects of replacing beef fat with olive oil on protein oxidation products (α-Aminoadipic semialdehydes-AAS and γ-glutamic semialdehydes-GGS) turkish dried fermented sausage
M. Serdaroğlu, H.Özyurt, A. Zungur Bastıoğlu, B. Öztürk and S. Ötleş