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Dilvin İpek and Nükhet N. Demirel Zorba Effects of process stages on Turkish delight/lokum microbiological quality International Journal of Food Science & Technology 49

Version of Record online: 3 MAR 2014 | DOI: 10.1111/ijfs.12514

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Process Stages of Soft-Structured Lokhum in Çanakkale Region, Turkey. Cooking (Bottom and Side Surfaces of Open Tank), pouring & shaping (Tray Surface), dusted with icing sugar and cut into squares (Personnel hand and Cutting Knives).

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