A note on histamine levels in Turkish style fermented sausages

Kamil Ekıcı1, Ramazan Sekeroǧlu, Yakup C Sancak

  • 1University of Yüzüncü Yıl, Veterinary College, Department of Food Hygiene and Technology, 65080, Van, Turkey.

Meat Science
|November 9, 2011
PubMed

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