Suncak, Fatma Yagmur Hazar

Influences of Chloride Salts on Enzymatic Activity, Lipid Oxidation and Volatile Compounds of Reduced-Sodium Salt Pastırma

Effect of Low-Salt Processing on Lipolytic Activity, Volatile Compound Profile, Color, Lipid Oxidation, and Microbiological Properties of Four Different Types of Pastırma

Influence of Using Microbial Transglutaminase on the Physicochemical Properties, Volatile Compounds and Free Amino Acid Composition of Pastırma