Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations

@inproceedings{aksu2015-273936,
  author = {Aksu, Muhammet İrfan and Erdemir, Ebru},
  title = {Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations},
  booktitle = {The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus},
  address = {Sarajevo},
  year = {2015},
  pages = {163},
  url = {https://akademik.atauni.edu.tr/yayinlar/273936-free-amino-acids-profile-and-quality-properties-of-turkish-pastirma-cured-with}
}