KURT, Şükrü; CEYLAN, H. G. Effects of Flaxseed and pH on the Emulsion Properties of Beef by Using a Model System. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 6, n. 1, p. 78–83, 2018. DOI: 10.24925/turjaf.v6i1.78-83.1293. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/1293. Acesso em: 27 nov. 2024.