Konu "Using different lipid formulations" için Turizm Fakültesi listeleme
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Lipid-Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation
(WILEY, 2022)This research investigates the effects of using different lipid formulations (100% beef fat, 85% beef fat+15% olive oil, or 70% beef fat+30% olive oil) in fermented turkey sausages on protein-lipid oxidation, in vitro ...