Akansel, B. Et Al. 2023. Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage. Foods , vol.12, no.7 .

Akansel, B., YILMAZ ORAL, Z. F., Sallan, S., KABAN, G., & KAYA, M., (2023). Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage. Foods , vol.12, no.7.

Akansel, Begüm Et Al. "Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage," Foods , vol.12, no.7, 2023

Akansel, Begüm Et Al. "Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage." Foods , vol.12, no.7, 2023

Akansel, B. Et Al. (2023) . "Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage." Foods , vol.12, no.7.

@article{article, author={Begüm Akansel Et Al. }, title={Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage}, journal={Foods}, year=2023}