Şimşek, D.; Yılmaz Oral, Z.F.; Jaberi, R.; Kaya, M.; Kaban, G.
Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties. Foods 2023, 12, 3525.
https://doi.org/10.3390/foods12193525
AMA Style
Şimşek D, Yılmaz Oral ZF, Jaberi R, Kaya M, Kaban G.
Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties. Foods. 2023; 12(19):3525.
https://doi.org/10.3390/foods12193525
Chicago/Turabian Style
Şimşek, Derya, Zeynep Feyza Yılmaz Oral, Rahimeh Jaberi, Mükerrem Kaya, and Güzin Kaban.
2023. "Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties" Foods 12, no. 19: 3525.
https://doi.org/10.3390/foods12193525
APA Style
Şimşek, D., Yılmaz Oral, Z. F., Jaberi, R., Kaya, M., & Kaban, G.
(2023). Partial Replacement of NaCl by KCl, MgCl2 and CaCl2 Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties. Foods, 12(19), 3525.
https://doi.org/10.3390/foods12193525
