Stability of Model System Beef Emulsions Containing Linseed Oil-In- Water Gelled Emulsions

in 63rd International Congress of Meat Science and Technology
Autor:innen:
B. Öztürk Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir, Turkey; burcu.ozturk@ege.edu.tr

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,
M. Serdaroğlu Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir, Turkey; burcu.ozturk@ege.edu.tr

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, und
M. Karabıyıkoğlu Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir, Turkey; burcu.ozturk@ege.edu.tr

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Art:
Kapitel
Seiten:
712–713
DOI:
https://doi.org/10.3920/9789086868605_319

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