The Effect Of Using Transglutaminase On Free Aminoacid Composition And Volatile Compound Profile Of Pastırma

Hazar Fatma YağmurKaban GüzinKaya Mükerrem2024-03-222024-03-222019https://hdl.handle.net/20.500.12597/24303https://creativecommons.org/licenses/by-nc-sa/4.0/The Effect Of Using Transglutaminase On Free Aminoacid Composition And Volatile Compound Profile Of PastırmaConference Proceedings