S. Sallan Et Al. , "Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking," MEAT SCIENCE , vol.159, 2020
Sallan, S. Et Al. 2020. Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking. MEAT SCIENCE , vol.159 .
Sallan, S., Kaban, G., Şişik Oğraş, Ş., Çelik, M., & Kaya, M., (2020). Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking. MEAT SCIENCE , vol.159.
Sallan, Selen Et Al. "Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking," MEAT SCIENCE , vol.159, 2020
Sallan, Selen Et Al. "Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking." MEAT SCIENCE , vol.159, 2020
Sallan, S. Et Al. (2020) . "Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking." MEAT SCIENCE , vol.159.
@article{article, author={Selen Sallan Et Al. }, title={Nitrosamine formation in a semi-dry fermented sausage: Effects of nitrite, ascorbate and starter culture and role of cooking}, journal={MEAT SCIENCE}, year=2020}