ASST. PROF. Barış Yalınkılıç’S ARTICLE WAS PUBLISHED

The research article titled “Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product)” has been published in the Food Science and Human Wellness (SCI/Q1/IF:8.022) journal by Asst. Prof. Barış Yalınkılıç from Department of Gastronomy and Culinary Arts.

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