Production of pastrami from turkey meat, and based on its physicochemical, microbiological, textural, and sensory characteristics using multivariate statistical analyses
Frontiers in Nutrition, vol.13, pp.1-14, 2026 (SCI-Expanded)
- Publication Type: Article / Article
- Volume: 13
- Publication Date: 2026
- Doi Number: 10.3389/fnut.2026.1943445
- Journal Name: Frontiers in Nutrition
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
- Page Numbers: pp.1-14
- Kayseri University Affiliated: Yes