Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk | Zendy

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Effect of tarragon addition on volatile compound profile and some quality paramaters of sucuk

Author(s) -

Aybike Kamiloğlu,

Tuğba Elbir Abca,

Kübra Çinar Topçu

Publication year - 2021

Publication title -

pamukkale university journal of engineering sciences

Language(s) - English

Resource type - Journals

eISSN - 2147-5881

pISSN - 1300-7009

DOI - 10.5505/pajes.2021.37236

Subject(s) - food science , quality (philosophy) , chemistry , biology , physics , quantum mechanics

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