Changes in Quality Characteristics of Heat – Treated Beef Sucuk by Using Olive Oil as Fat Replacer

NACAK B., ZUNGUR BASTIOĞLU A., SERDAROĞLU F. M.

4th  International Anatolian Agriculture, Food, Environment and Biology Congress, 20 - 22 April 2019, (Summary Text)

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