Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleChanges in the Composition of Free Amino Acid During Production of Pastirma Cured with Different Levels of Sodium Nitrite.AuthorsErdemir, Ebru; Aksu, Muhammet İrfanPublicationJournal of Food Processing & Preservation, 2017, Vol 41, Issue 2, pn/aISSN0145-8892Publication typeArticleDOI10.1111/jfpp.12801