Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations

AKSU M. İ., ERDEMİR E.

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Bosnia And Herzegovina, 1 - 04 October 2015, pp.163

• Publication Type: Conference Paper
• Country: Bosnia And Herzegovina
• Page Numbers: pp.163
• Eskisehir Osmangazi University Affiliated: No