Şimşek, D. Et Al. 2023. Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties. Foods , vol.12, no.19 .

Şimşek, D., YILMAZ ORAL, Z. F., Jaberi, R., KAYA, M., & KABAN, G., (2023). Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties. Foods , vol.12, no.19.

Şimşek, Derya Et Al. "Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties," Foods , vol.12, no.19, 2023

Şimşek, Derya Et Al. "Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties." Foods , vol.12, no.19, 2023

Şimşek, D. Et Al. (2023) . "Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties." Foods , vol.12, no.19.

@article{article, author={Derya Şimşek Et Al. }, title={Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties}, journal={Foods}, year=2023}