Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties
Article first published online: 15 NOV 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 4, pages 1112–1121, April 2014
How to Cite
Ozturk, I., Sagdic, O., Tornuk, F. and Yetim, H. (2014), Effect of wheat sprout powder incorporation on lipid oxidation and physicochemical properties of beef patties. International Journal of Food Science & Technology, 49: 1112–1121. doi: 10.1111/ijfs.12407
- Issue published online: 14 MAR 2014
- Article first published online: 15 NOV 2013
- Manuscript Accepted: 2 OCT 2013
- Manuscript Received: 22 MAR 2013
- Scientific Researches Project Unit of Erciyes University. Grant Number: FBT-06-48
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