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Original Articles

Changes in the Components of Dry-Fermented Sausages during Ripening

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Pages 329-367 | Published online: 03 Jun 2010

Keep up to date with the latest research on this topic with citation updates for this article.

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Guzin Kaban. (2010) Volatile Compounds of Traditional Turkish Dry Fermented Sausage (Sucuk). International Journal of Food Properties 13:3, pages 525-534.
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