Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects on Emulsion Characteristics and Product Quality

por Öztürk-Kerimoğlu, Burcu, Kavuşan, Hülya Serpil, Tabak, Damla, Serdaroğlu, Meltem
Publicado 2020

Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns

por Li, Chengliang, Ozturk-Kerimoglu, Burcu, He, Lichao, Zhang, Min, Pan, Jiajing, Liu, Yuanyi, Zhang, Yan, Huang, Shanfeng, Wu, Yue, Jin, Guofeng
Publicado 2022