Effect of lipolytic starter cultures on ripening and quality of Turkish type fermented sausages (sucuk)

Author
Yardibi, Hasret
Ciftcioglu, Gürhan Raif
Yilmaz, Funda
Demirel, Gulcan
Oz, Gulay Merve
Bingol, Enver Baris
YEŞİL, Osman
Metadata
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URI
http://hdl.handle.net/20.500.12627/120520
https://doi.org/10.1016/j.copbio.2011.05.303
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