The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastırma
Crossref DOI link: https://doi.org/10.1007/s13197-017-2845-8
Published Online: 2017-09-12
Published Print: 2017-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hazar, Fatma Yağmur
Kaban, Güzin
Kaya, Mükerrem
Funding for this research was provided by:
Atatürk Üniversitesi (BAP 2013/136)
License valid from 2017-09-12