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    Turkish pastramı; the development of its modern processing technique and its preservation with vacuum packaging by Nazif Anıl

    “…Based on the physical, chemical, microbiological and organoleptic findings of those samples, the "DPx<sub>1</sub> sample" produced at 20 °C temperature, 1.5 m/sec weather circulation speed and 65±5 % relative humidity was found to be as the most ideal one. …”
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