Cite
MLA Citation
Abdulatef Ahhmed et al.. “Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat.” Meat science, vol. 127, 2017, pp. 35–44. http://access.bl.uk/ark:/81055/vdc_100041287676.0x000033
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Abdulatef Ahhmed et al.. “Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat.” Meat science, vol. 127, 2017, pp. 35–44. http://access.bl.uk/ark:/81055/vdc_100041287676.0x000033