Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

JAMES, CLAUS; KILIÇ, Birol; ŞİMŞEK, Azim; AKTAŞ, NESİMİ; ATILGAN, E.

URI: http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/63716

Show full item record

Files in this item

Files	Size	Format	View
There are no files associated with this item.

This item appears in the following Collection(s)

Akademik Veri Yönetim Sistemi
Akademik Veri Yönetim Sistemi

Search DSpace

Advanced Search

Browse

All of DSpace
This Collection
- By Issue Date
- Authors
- Titles
- Subjects

My Account