Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage
- 31 December 2004
- journal article
- Published by Elsevier BV in Food Control
- Vol. 15 (8), 591-595
- https://doi.org/10.1016/j.foodcont.2003.09.006
Abstract
No abstract availableKeywords
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