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The microbiological quality and residual nitrate/nitrite levels in turkish sausage (soudjouck) produced in Afyon Province, Turkey

Turkish SausageAgricultural EconomicsFood ContaminantFood MicrobiologyMicrobial EcologyMicrobiologyMeat QualityFood QualityMedicineResidual Nitrate/nitrite LevelsFood SafetyAfyon ProvinceHealth Sciences