THE EFFECT OF α-TOCOPHEROL, STORAGE TIME AND STORAGE TEMPERATURE ON PEROXIDE VALUE, FREE FATTY ACIDS AND pH OF KAVURMA, A COOKED MEAT PRODUCT

✍ Scribed by MUHAMMET İRFAN AKSU

• Book ID: 111343940
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 92 KB
• Volume: 18
• Category: Article
• ISSN: 1046-0756
• DOI: 10.1111/j.1745-4573.2007.00092.x