Production of pastrami from turkey meat, and based on its physicochemical, microbiological, textural, and sensory characteristics using multivariate statistical analyses.
- DOI
- 10.3389/fnut.2026.1943445
- Published
- 2026
- Container
- Frontiers in nutrition
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3389/fnut.2026.1943445,
title = {Production of pastrami from turkey meat, and based on its physicochemical, microbiological, textural, and sensory characteristics using multivariate statistical analyses.},
author = {Çavuş M and Cankurt H and Ertürk T and Durusu K},
year = {2026},
journal = {Frontiers in nutrition},
doi = {10.3389/fnut.2026.1943445},
url = {https://doi.org/10.3389/fnut.2026.1943445}
}RIS
TY - JOUR TI - Production of pastrami from turkey meat, and based on its physicochemical, microbiological, textural, and sensory characteristics using multivariate statistical analyses. AU - Çavuş M AU - Cankurt H AU - Ertürk T AU - Durusu K PY - 2026 JO - Frontiers in nutrition DO - 10.3389/fnut.2026.1943445 UR - https://doi.org/10.3389/fnut.2026.1943445 ER -
APA
M, Ç., H, C., T, E., & K, D. (2026). Production of pastrami from turkey meat, and based on its physicochemical, microbiological, textural, and sensory characteristics using multivariate statistical analyses.. Frontiers in nutrition. https://doi.org/10.3389/fnut.2026.1943445
Source records
- pubmed · retrieved 2026-11-10T09:00:03.278Z