Oxidative stability and colour properties of chicken patties as influenced by synthetic and natural antioxidants and different storage periods | AVESİS

Yıldız Technical University Research Information System

Oxidative stability and colour properties of chicken patties as influenced by synthetic and natural antioxidants and different storage periods

Copy For Citation

Saricoban C., Saricoban C.

5th Central European Congress on Food, Bratislava, Slovakia, 19 May 2010, pp.33-39

Publication Type: Conference Paper / Full Text
City: Bratislava
Country: Slovakia
Page Numbers: pp.33-39
Yıldız Technical University Affiliated: No