EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK

SALLAN, SELEN; Kaban, Güzin; Kaya, Mükerrem

doi:10.15237/gida.gd21107

Makale Tam Makale Ulusal 2021

EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK

SELEN SALLAN, Güzin Kaban, Mükerrem Kaya

Gıda Cilt 46 · Sayı 6 · ss. 1358–1368 · 01.11.2021

DOI ile aç

Atıf için künye

SALLAN, S., Kaban, G., & Kaya, M. (2021). EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK. Gıda, 46(6), 1358–1368. https://doi.org/10.15237/gida.gd21107

BibTeX

@article{sallan2021-271449,
  author = {SALLAN, SELEN and Kaban, Güzin and Kaya, Mükerrem},
  title = {EFFECTS OF BLACK PEPPER AND SODIUM ASCORBATE ON VOLATILE COMPOUNDS OF SUCUK},
  journal = {Gıda},
  year = {2021},
  volume = {46},
  number = {6},
  pages = {1358--1368},
  issn = {1300-3070},
  doi = {10.15237/gida.gd21107},
  url = {https://akademik.atauni.edu.tr/yayinlar/271449-effects-of-black-pepper-and-sodium-ascorbate-on-volatile-compounds-of-sucuk}
}