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Author: Hasan Yetim
1 Articles are founded.
Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”
Food Sci Anim Resour 2021;41(2):196-213.
https://doi.org/10.5851/kosfa.2020.e89
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https://doi.org/10.5851/kosfa.2020.e89