YILMAZ 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 .

YILMAZ 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.

YILMAZ 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, 2024

YILMAZ 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, 2024

YILMAZ 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.

@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}