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Effects of Different Protein Sources on the Physical, Chemical and Sensory Properties of Bologna Type Sausage

Çırak N., Çelik M. A., Çetin K., Bayizit A. A., Bekar E., Ünal T. T., et al.
Gıda ve yem bilimi-teknolojisi dergisi , vol.0, no.32, pp.60-78, 2024 (Peer-Reviewed Journal) Creative Commons License identifier
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