[1]
Gök, İsmail, Kılıç, B. and Özer, C.O. 2018. Effects of Salep Incorporation on Quality Parameters of Turkish Dry Fermented Sausage. Turkish Journal of Agriculture - Food Science and Technology. 6, 2 (Mar. 2018), 219–225. DOI:https://doi.org/10.24925/turjaf.v6i2.219-225.1593.