Microbiological, physicochemical and color characteristics of fermented red pepper and garlic for use as lactic acid bacteria supplier ingredients in Sucuk


Şimşek Z., ÖZTÜRK I., Sağdıç O.

The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus", Saraybosna, Bosnia And Herzegovina, 1 - 04 October 2015, pp.171

  • Publication Type: Conference Paper / Summary Text
  • City: Saraybosna
  • Country: Bosnia And Herzegovina
  • Page Numbers: pp.171
  • Erciyes University Affiliated: Yes