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 Ağustos 2013

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