Open AccessOXIDATIVE CHANGES IN FERMENTED MEAT PRODUCTS AND THEIR EFFECTS ON PRODUCT QUALITY
Author(s) -
Hülya Serpil Kavuşan,
Meltem Serdaroğlu
Publication year - 2021
Publication title -
gıda
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd20122
Subject(s) - food science , lipid oxidation , mathematics , biology , biochemistry , antioxidant