AKSU, M. İ. And Erdemir, E. 2022. The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastirma, a dry-cured and dried meat product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4 , 1288-1298.

AKSU, M. İ., & Erdemir, E., (2022). The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastirma, a dry-cured and dried meat product. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, 1288-1298.

AKSU, Muhammet, And Ebru Erdemir. "The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastirma, a dry-cured and dried meat product," JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, 1288-1298, 2022

AKSU, Muhammet İ. And Erdemir, Ebru. "The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastirma, a dry-cured and dried meat product." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, pp.1288-1298, 2022

AKSU, M. İ. And Erdemir, E. (2022) . "The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastirma, a dry-cured and dried meat product." JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , vol.59, no.4, pp.1288-1298.

@article{article, author={Muhammet İrfan AKSU And author={Ebru Erdemir}, title={The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastirma, a dry-cured and dried meat product}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, year=2022, pages={1288-1298} }