THE EFFECT OF PROCESSING METHOD AND STORAGE TIME ON CONSTITUENTS OF TURKISH SAUSAGES (SUCUK)
ÖZLEM COŞKUNER, AHMET HAMDI ERTAŞ, AYLA SOYERVolume:
34
Year:
2010
Language:
english
Pages:
11
DOI:
10.1111/j.1745-4549.2008.00328.x
File:
PDF, 131 KB
english, 2010