Kaya, M., & Kaban, G. Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type. MDPI AG.
Chicago Style (17th ed.) CitationKaya, Mükerrem, and Güzin Kaban. Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type. MDPI AG.
MLA (9th ed.) CitationKaya, Mükerrem, and Güzin Kaban. Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type. MDPI AG.
Warning: These citations may not always be 100% accurate.