Residual NO−3 NO−2, carbonyl and TBA values of Turkish soudjouk manufactured by adding different starter cultures and using different ripening temperatures

Publisher: John Wiley & Sons Inc

E-ISSN: 1365-2621|21|5|615-625

ISSN: 0950-5423

Source: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.21, Iss.5, 1986-04, pp. : 615-625

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