Cite
HARVARD Citation
Ahhmed, A. et al. (2017). Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat. Meat science. pp. 35-44. [Online].
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Ahhmed, A. et al. (2017). Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat. Meat science. pp. 35-44. [Online].