Yılmaz Oral, Z. F. Et Al. 2024. Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds. FOODS , vol.13, no.20 , 3306.

Yılmaz Oral, Z. F., Kaya, M., & Kaban, G., (2024). Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds. FOODS , vol.13, no.20, 3306.

Yılmaz Oral, Zeynep, Mükerrem KAYA, And Güzin KABAN. "Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds," FOODS , vol.13, no.20, 3306, 2024

Yılmaz Oral, Zeynep F. Et Al. "Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds." FOODS , vol.13, no.20, pp.3306, 2024

Yılmaz Oral, Z. F. Kaya, M. And Kaban, G. (2024) . "Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds." FOODS , vol.13, no.20, p.3306.

@article{article, author={Zeynep Feyza YILMAZ ORAL Et Al. }, title={Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds}, journal={FOODS}, year=2024, pages={3306} }