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Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels
Ahmet Akköse, Nazen Ünal, Barış Yalınkılıç, Güzin Kaban, Mükerrem Kaya
Asian-Australas J Anim Sci. 2017;30(8):1168-1174.   Published online December 17, 2016
DOI: https://doi.org/10.5713/ajas.16.0512

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Sucuk and pastırma: Microbiological changes and formation of volatile compounds
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PROTEOLYTIC CHANGES DURING PROCESSING IN TURKISH DRY-CURED MEAT PRODUCT (PASTIRMA) WITH DIFFERENT SALT LEVELS
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Some physico-chemical characteristics of honeys produced from sunflower plant (Helianthus annuus L.)
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Modeling the influence of physico-chemical properties of volatile organic compounds on activated carbon adsorption capacity
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Characteristics of physico-chemical properties, volatile compounds and free fatty acid profiles of commercial set-type Turkish yoghurts
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Colloidal surfactants, some physico-chemical properties.
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Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing
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Regional intestinal permeability for compounds with different physico-chemical properties and transport mechanisms in rats
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