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Serap Nazır
Serap Nazır
Dr.
İSTANBUL AYDIN ÜNİVERSİTESİ
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Food Sciences
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İSTANBUL AYDIN ÜNİVERSİTESİ
Publications
THE EFFECT OF REDUCING SALT IN PASTRAMI PRODUCTION ON QUALITY AND INVESTIGATION OF ALTERNATIVE APPLICATIONS TO SALT
Authors: Gökçe Gürün, İlayda Fatma Değerli,
Serap Nazır
Published: 2021 ,
International Journal of Food Engineering Research
DOI: 10.17932/IAU.IJFER.2015.003/ijfer_v07i1003
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International Journal of Food Engineering Research
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International Journal of Food Engineering Research
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