Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Tuğba Demirci-Ercoşkun"'
Publikováno v:
Journal of Food Quality. 33:646-659
The effects on chemical, physical and sensory quality attributes of the substitution of beef fat with walnut paste were studied in sucuk. Four sucuk formulations were prepared as follows; one control using 90% beef and 10% beef fat and three treatmen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0719bb1fd0e61ce9e369e711a8e81e58
https://doi.org/10.1111/j.1745-4557.2010.00341.x
https://doi.org/10.1111/j.1745-4557.2010.00341.x
