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피인용 문헌
- Health benefits of fermented foods pp.1549-7852, 2019, https://doi.org/10.1080/10408398.2017.1383355
- Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique vol.12, pp.6, 2017, https://doi.org/10.1007/s12161-019-01491-x
- Volatile compounds of pastırma under different curing processes vol.43, pp.8, 2017, https://doi.org/10.1111/jfpp.14040
- The proteolytic changes in two different types of pastırma during the production vol.43, pp.8, 2017, https://doi.org/10.1111/jfpp.14042
- The effects of transglutaminase on the qualitative properties of different pastırma types vol.145, pp.None, 2021, https://doi.org/10.1016/j.lwt.2021.111289
- The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method vol.58, pp.7, 2021, https://doi.org/10.1007/s13197-020-04889-2
- Using combined optimization and vacuum freeze drying technology to prepare directed vat set starter for “Niuganba,” a fermented beef vol.45, pp.9, 2017, https://doi.org/10.1111/jfpp.15694