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The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk

✍ Scribed by Barış Yalınkılıç; Güzin Kaban; Mükerrem Kaya


Book ID
113625808
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
250 KB
Volume
29
Category
Article
ISSN
0740-0020

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