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Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks).

Soyer, Ayla

Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks). [electronic resource] - Meat science Jan 2005 - 135-41 p. digital

Publication Type: Journal Article

ISSN: 0309-1740

Standard No.: 10.1016/j.meatsci.2004.06.015 doi

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