Sallan, S. Et Al. 2022. The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.153 .

Sallan, S., KABAN, G., & KAYA, M., (2022). The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage. LWT-FOOD SCIENCE AND TECHNOLOGY , vol.153.

Sallan, Selen, Güzin KABAN, And Mükerrem KAYA. "The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage," LWT-FOOD SCIENCE AND TECHNOLOGY , vol.153, 2022

Sallan, Selen Et Al. "The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.153, 2022

Sallan, S. KABAN, G. And KAYA, M. (2022) . "The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage." LWT-FOOD SCIENCE AND TECHNOLOGY , vol.153.

@article{article, author={Selen Sallan Et Al. }, title={The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, year=2022}