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Aysegul Atalı Post Graduate EGE ÜNİVERSİTESİ, FEN BİLİMLERİ ENSTİTÜSÜ
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Research Fields

Food Sciences

Institution

EGE ÜNİVERSİTESİ, FEN BİLİMLERİ ENSTİTÜSÜ

Publications

THE FUNCTIONS OF SALT, SUBSTITUTE ADDITIVES USED FOR SALT REDUCTION AND THEIR EFFECTS IN MEAT PRODUCTS
Authors: Gülen Turp , Aysegul Atalı
Published: 2021 , The Journal of Food
DOI: 10.15237/gida.GD21091
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Articles published in
The Journal of Food
The Journal of Food
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