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Journal: Foods, 2024
Volume: 13
Number: 3306
Article:
Using Celery Powder in a Semi-Dry Fermented Sausage ‘Heat-Treated Sucuk’: Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds
Authors:
by
Zeynep Feyza Yılmaz Oral, Mükerrem Kaya and Güzin Kaban
Link:
https://www.mdpi.com/2304-8158/13/20/3306
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