Browsing Öksüz Yayınlar Koleksiyonu - WoS by Publisher "KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES"
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New Approaches to Production of Turkish-type Dry-cured Meat Product "Pastirma": Salt Reduction and Different Drying Techniques
(KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES, 2018)In this study, the possible changes in the quality characteristics of pastirma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques ...