The changes in physicochemical properties of Turkish cooked salami at the point of sale (pos).

Sakata R., Khademi K., Awad N., Cam M., Yetim H., AHHMED A.

In Proceeding of the 63rd International congress of meat science and technology., Cork, Ireland, 13 August 2017, pp.176-179, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • City: Cork
  • Country: Ireland
  • Page Numbers: pp.176-179
  • Yıldız Technical University Affiliated: No