EFFECT OF WATER-IN-OLIVE OIL EMULSION AND CARROTPOWDER ADDITION ON SOME EMULSION PROPERTIES OFREDUCED-FAT MODEL SYSTEM MEAT EMULSION SYSTEMS

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KARA A., URGU ÖZTÜRK M., NACAK B., SERDAROĞLU F. M.

59th International Congress of Meat Science and Technology, 18 - 23 Ağustos 2013, (Tam Metin Bildiri)

• Yayın Türü: Bildiri / Tam Metin Bildiri
• Uşak Üniversitesi Adresli: Hayır