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	1.	Nitrosamines in sucuk: Effects of black pepper, sodium ascorbate and cooking level. [electronic resource] by Sallan, Selen Kaban, Güzin Kaya, Mükerrem Producer: 20190501 In: Food chemistry vol. 288 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking. [electronic resource] by Sallan, Selen Kaban, Güzin Şişik Oğraş, Şeyma Çelik, Murat Kaya, Mükerrem Producer: 20200312 In: Meat science vol. 159 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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