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

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

59th International Congress of Meat Science and Technology, 18 - 23 August 2013, (Full Text)

• Publication Type: Conference Paper / Full Text
• Uşak University Affiliated: No