Researcher from Ataturk University Reports on Findings in Food Research (Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage)

Source :: Food Weekly News. April 27, 2023, 164
Publication Year :: 2023
Abstract: 2023 APR 27 (VerticalNews) -- By a News Reporter-Staff News Editor at Food Weekly News -- Investigators publish new report on food research. According to news reporting from Ataturk University [...]

Subjects :: Food research -- Research -- Reports
Sausages -- Research -- Reports
Microbiology -- Reports -- Research
Food/cooking/nutrition
Ataturk University -- Reports

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