EFFECTS OF FAT LEVEL AND STORAGE TIME ON LIPID AND COLOR STABILITY OF NATURALLY FERMENTED TURKISH SAUSAGES (SUCUK)
AYLA SOYER, AHMET HAMDI ERTASVolume:
18
Year:
2007
Language:
english
Pages:
11
DOI:
10.1111/j.1745-4573.2007.00088.x
File:
PDF, 133 KB
english, 2007