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The effect of using dried mushroom (agaricus bisporus) on lipid oxidation and color properties of sucuk
Journal of food biochemistry

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  The effect of using dried mushroom (agaricus bisporus) on lipid oxidation and color properties of sucuk
Author(s) of Article  Will be identified in next release
Citation  Journal of food biochemistry 2012 v.36 no.5 pp. 587-594
Click to View  (Click to View)
Date of Publication  2012
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=460352
Name of Publication  Journal of food biochemistry
Publishing Company  Will be identified in next release
Accession Number  90774