The effects of different chloride salts on lypolytic and proteolytic properties of traditionally produced pastırma

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YALINKILIÇ B., KABAN G., KAYA M.

2nd Congress on Food Structure & Design, 26 - 28 Ekim 2016

• Yayın Türü: Bildiri
• Atatürk Üniversitesi Adresli: Evet