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Author: Neslihan Çakıcı
1 Articles are founded.
Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite
Korean J Food Sci Anim Resour 2016;36(5):617-625.
https://doi.org/10.5851/kosfa.2016.36.5.617
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https://doi.org/10.5851/kosfa.2016.36.5.617