The effect of anthocyanin based extracts on the color of cemen paste used on pastirma, a dry cured meat product
H. Yetim, L. Ekici, Z. Şimşek, and O. Sağdıç
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The effect of anthocyanin based extracts on the color of cemen paste used on pastirma, a dry cured meat product
H. Yetim, L. Ekici, Z. Şimşek, and O. Sağdıç