Collaborative effect of fat reduction and α-tocopherol incorporation on oxidative stability in beef sausages

---

Copy For Citation

NACAK B., Kavuşan H. S., SARI B., CAN H., SERDAROĞLU F. M.

IOP CONFERENCE SERIES : EARTH AND ENVIRONMENTAL SCIENCE, vol.333, pp.12084, 2019 (Peer-Reviewed Journal)

• Publication Type: Article / Article
• Volume: 333
• Publication Date: 2019
• Journal Name: IOP CONFERENCE SERIES : EARTH AND ENVIRONMENTAL SCIENCE
• Page Numbers: pp.12084
• Uşak University Affiliated: Yes