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Effect of Commercial Starter Cultures on the Fatty Acid Composition of Pastirma (Turkish Dry Meat Product)

✍ Scribed by M.I. Aksu; M. Kaya

Book ID: 108823701
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 415 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb09551.x

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