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

dc.contributor.authorYardibi, Hasret
dc.contributor.authorCiftcioglu, Gürhan Raif
dc.contributor.authorYilmaz, Funda
dc.contributor.authorDemirel, Gulcan
dc.contributor.authorOz, Gulay Merve
dc.contributor.authorBingol, Enver Baris
dc.contributor.authorYEŞİL, Osman
dc.date.accessioned2021-03-05T14:00:40Z
dc.date.available2021-03-05T14:00:40Z
dc.identifier.citationBingol E. B. , Yilmaz F., Yardibi H., YEŞİL O., Oz G. M. , Demirel G., Ciftcioglu G. R. , "Effect of lipolytic starter cultures on ripening and quality of Turkish type fermented sausages (sucuk)", European Biotechnology Congress, İstanbul, Türkiye, 28 Eylül - 01 Ekim 2011, cilt.22
dc.identifier.othervv_1032021
dc.identifier.otherav_b4f887a5-d807-45f2-911e-d150e4c670fe
dc.identifier.urihttp://hdl.handle.net/20.500.12627/120520
dc.identifier.urihttps://doi.org/10.1016/j.copbio.2011.05.303
dc.language.isoeng
dc.subjectBİYOKİMYA VE MOLEKÜLER BİYOLOJİ
dc.subjectMoleküler Biyoloji ve Genetik
dc.subjectTıp
dc.subjectSağlık Bilimleri
dc.subjectTemel Tıp Bilimleri
dc.subjectBiyokimya
dc.subjectYaşam Bilimleri
dc.subjectBiyoteknoloji
dc.subjectMoleküler Biyoloji ve Genetik
dc.subjectBİYOTEKNOLOJİ VE UYGULAMALI MİKROBİYOLOJİ
dc.subjectTemel Bilimler
dc.subjectSitogenetik
dc.subjectMikrobiyoloji
dc.subjectYaşam Bilimleri (LIFE)
dc.subjectBiyoloji ve Biyokimya
dc.subjectBİYOKİMYASAL ARAŞTIRMA YÖNTEMLERİ
dc.titleEffect of lipolytic starter cultures on ripening and quality of Turkish type fermented sausages (sucuk)
dc.typeBildiri
dc.contributor.departmentİstanbul Üniversitesi , ,
dc.identifier.volume22
dc.contributor.firstauthorID44936


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