Sucuk and pastırma: Microbiological changes and formation of volatile compounds
- 1 December 2013
- journal article
- review article
- Published by Elsevier BV in Meat Science
- Vol. 95 (4), 912-918
- https://doi.org/10.1016/j.meatsci.2013.03.021
Abstract
No abstract availableKeywords
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