The Effects of Replacing Beef Fat with Olive Oil on Protein Oxidation Products (Α-Aminoadipic Semialdehydes-Aas and Γ-Glutamic Semialdehydes-Ggs) in Turkish Dried Fermented Sausage

于63rd International Congress of Meat Science and Technology
著者：
M. Serdaroğlu 1Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir, Turkey

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H. Özyurt 1Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir, Turkey

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A. Zungur Bastıoğlu 2Adnan Menderes University, Engineering Faculty, Food Engineering Department, Aydın, Turkey; meltem.serdaroglu@ege.edu.tr

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B. Öztürk 1Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir, Turkey

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S. Ötleş 1Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir, Turkey

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类型:
章节
Page Range:
735–736
DOI:
https://doi.org/10.3920/9789086868605_328

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