Effects of partial replacement of sodium chloride with KCl, MgCl2 and CaCl2 on some qualitative properties of heat-treated sucuk


KABAN G. , Fettahoğlu K., YILMAZ Z. F. , KAYA M.

3rd International Symposium on Fermented Meat, Fransa, 27 - 29 Eylül 2017

  • Basıldığı Ülke: Fransa