Residual nitrate and nitrite levels in different meat products – analysis of dry fermented sausage, salami and sausage produced and marketed in Türkey”, Fleischwirtschaft, international 3, 47-50, (2001)
Fleischwirtschaft, cilt.3, ss.47-50, 2001 (Hakemli Dergi)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 3
- Basım Tarihi: 2001
- Dergi Adı: Fleischwirtschaft
- Sayfa Sayıları: ss.47-50
- Hatay Mustafa Kemal Üniversitesi Adresli: Evet