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Author: Ümran Çiçek
1 Articles are founded.
Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios
Korean J Food Sci Anim Resour 2018;38(1):152-161.
https://doi.org/10.5851/kosfa.2018.38.1.152
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https://doi.org/10.5851/kosfa.2018.38.1.152