![Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations - Erdemir - 2022 - Journal of Food Processing and Preservation - Wiley Online Library Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations - Erdemir - 2022 - Journal of Food Processing and Preservation - Wiley Online Library](https://ifst.onlinelibrary.wiley.com/cms/asset/f90776d0-58b5-4156-8a65-139a523b225d/jfpp16263-fig-0002-m.jpg)
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