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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

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

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