✦ LIBER ✦
The microbiological quality and residual nitrate/nitrite levels in turkish sausage (soudjouck) produced in Afyon Province, Turkey
✍ Scribed by Belgin Sırıken; Mehmet Özdemir; Hidayet Yavuz; Sebnem Pamuk
- Book ID
- 116485279
- Publisher
- Elsevier Science
- Year
- 2006
- Tongue
- English
- Weight
- 125 KB
- Volume
- 17
- Category
- Article
- ISSN
- 0956-7135
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