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 Nisan 2019

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