The emulsion stability was determined according to the method described by Zorba et al. (1993) Zorba, O., Gokalp, H. Y., Yetim, H., & Ockerman, H. W. (1993). Model system evaluations of the effects of different levels of K2HPO4 NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen Turkish style meat emulsions.
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