Quality Characteristic of Fresh Poultry Sausages Formulatedwith Linseed/Black Cumin O/W Gelled Emulsions as Fat Replacer

SERDAROĞLU F. M., KAVUŞAN H. S., İPEK G., NACAK B.

International Poultry Science Congress of WPSA Turkish Branch 2018, 9 - 12 May 2018, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• Uşak University Affiliated: Yes