The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product.

MLA

Aksu, Muhammet İrfan, and Ebru Erdemi̇r. “The Effect of Potassium Lactate on the Free Amino Acid Composition, Lipid Oxidation, Colour, Microbiological, and Sensory Properties of Ready-to-Eat Pastırma, a Dry-Cured and Dried Meat Product.” Journal of Food Science & Technology, vol. 59, no. 4, Apr. 2022, pp. 1288–98. EBSCOhost, https://doi.org/10.1007/s13197-021-05137-x.

APA

Aksu, M. İ., & Erdemi̇r, E. (2022). The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product. Journal of Food Science & Technology, 59(4), 1288–1298. https://doi.org/10.1007/s13197-021-05137-x

Chicago

Aksu, Muhammet İrfan, and Ebru Erdemi̇r. 2022. “The Effect of Potassium Lactate on the Free Amino Acid Composition, Lipid Oxidation, Colour, Microbiological, and Sensory Properties of Ready-to-Eat Pastırma, a Dry-Cured and Dried Meat Product.” Journal of Food Science & Technology 59 (4): 1288–98. doi:10.1007/s13197-021-05137-x.