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)
YAĞMUR C., ÖZER E. A.
Fleischwirtschaft, vol.3, pp.47-50, 2001 (Peer-Reviewed Journal)
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Publication Type:
Article / Article
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Volume:
3
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Publication Date:
2001
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Journal Name:
Fleischwirtschaft
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Page Numbers:
pp.47-50
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Hatay Mustafa Kemal University Affiliated:
Yes