Effects of Debaryomyces hansenii and Candida zeylanoides on some physicochemical, textural, sensory properties and volatile compounds of traditional Turkish fermented sausage “Sucuk”

ÖZTÜRK I., Sagdic O., YETİM H.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2015 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Basım Tarihi: 2015
• Dergi Adı: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Erciyes Üniversitesi Adresli: Evet