The Effect Of Low-Sodium Mixtures Of Salts On Microbiological Properties Of Pastırma During Storage

Kaban GüzinKaya MükerremAksu Muhammet İrfanYalınkılıç BarışHazar Fatma Yağmur2024-03-222024-03-222015https://hdl.handle.net/20.500.12597/24312https://creativecommons.org/licenses/by-nc-sa/4.0/The Effect Of Low-Sodium Mixtures Of Salts On Microbiological Properties Of Pastırma During StorageConference Proceedings