Some Chemical, Microbiological and Sensory Characteristics of Doner Kebab Made from Sucuk Dough, Dry Fermented Turkish Sausage

YETİM H., GÖNÜLALAN Z., Ockerman H., Chen M.

49th Int. Congress of Meat Science and Technology, São Paulo, Brazil, 31 August - 05 September 2003, pp.423-424, (Full Text)

  • Publication Type: Conference Paper / Full Text
  • City: São Paulo
  • Country: Brazil
  • Page Numbers: pp.423-424
  • Erciyes University Affiliated: Yes