Response surface evaluation of the sensory quality of Turkish dry fermented sausage (sucuk) as affected by ripening period, nitrite level and heat treatment için istatistikler
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| Response surface evaluation of the sensory quality of Turkish dry fermented sausage (sucuk) as affected by ripening period, nitrite level and heat treatment | 0 |
Aylık toplam ziyaret
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| Eylül 2024 | 0 |
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