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 İndekslerine Giren Dergi)

  • Basım Tarihi: 2015
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY