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

in 63rd International Congress of Meat Science and Technology
Autor:innen:
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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, und
S. Ötleş 1Ege University, Engineering Faculty, Food Engineering Department, Bornova, İzmir, Turkey

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Art:
Kapitel
Seiten:
735–736
DOI:
https://doi.org/10.3920/9789086868605_328

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