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Serap Nazır Dr. İSTANBUL AYDIN ÜNİVERSİTESİ
Publication 1 Review 1
1 Publication
1 Review

Research Fields

Food Sciences

Institution

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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287

Articles published in
International Journal of Food Engineering Research
International Journal of Food Engineering Research

Reviews

International Journal of Food Engineering Research
International Journal of Food Engineering Research
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