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Journal: FoodsVolume: 14Number: 4055
Article: Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk
- Authors:
- Mükerrem Kaya1,*,
- Asena Karayiğit1 and
- Zeynep Feyza Yılmaz Oral1
- et al.
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