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

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

4th  International Anatolian Agriculture, Food, Environment and Biology Congress, 20 - 22 Nisan 2019, (Özet Bildiri)

• Yayın Türü: Bildiri / Özet Bildiri
• Uşak Üniversitesi Adresli: Evet