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Journal: Foods, 2024
Volume: 13
Number: 3839
Article:
Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type
Authors:
by
Mükerrem Kaya and Güzin Kaban
Link:
https://www.mdpi.com/2304-8158/13/23/3839
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