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Author: Emre Hastaoglu
1 Articles are founded.
New Approaches to Production of Turkish-type Dry-cured Meat Product “Pastirma”: Salt Reduction and Different Drying Techniques
Korean J Food Sci Anim Resour 2018;38(2):224-239.
https://doi.org/10.5851/kosfa.2018.38.2.224
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https://doi.org/10.5851/kosfa.2018.38.2.224