The changes in physicochemical properties of Turkish cooked salami at the point of sale (POS)
R. Sakata, K. Khademi, N. Awad, M. Çam, H. Yetim, and A. hhmed
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The changes in physicochemical properties of Turkish cooked salami at the point of sale (POS)
R. Sakata, K. Khademi, N. Awad, M. Çam, H. Yetim, and A. hhmed