Sallan, S. Et Al. 2023. A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages. Foods , vol.12, no.4 .

Sallan, S., Yılmaz Oral, Z. F., & Kaya, M., (2023). A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages. Foods , vol.12, no.4.

Sallan, Selen, Zeynep Feyza YILMAZ ORAL, And Mükerrem KAYA. "A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages," Foods , vol.12, no.4, 2023

Sallan, Selen Et Al. "A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages." Foods , vol.12, no.4, 2023

Sallan, S. Yılmaz Oral, Z. F. And Kaya, M. (2023) . "A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages." Foods , vol.12, no.4.

@article{article, author={Selen Sallan Et Al. }, title={A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages}, journal={Foods}, year=2023}