EFFECTS OF DIFFERENT SALT CONTENTS ON SOME QUALITY...

Journal of Food Quality 2011 Vol. 34; Iss. 3

EFFECTS OF DIFFERENT SALT CONTENTS ON SOME QUALITY CHARACTERISTICS DURING PROCESSING OF DRY-CURED TURKISH PASTIRMA

ŞEVKAT UĞUZ, AYLA SOYER, ÜLKÜ DALMIŞ
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Volume:
34
Year:
2011
Language:
english
Pages:
8
DOI:
10.1111/j.1745-4557.2011.00382.x
File:
PDF, 289 KB
english, 2011
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