Effect of starter culture and packaging on the chemical, microbiological and sensory quality of Turkish soudjouck (Sucuk)

International Journal of Food Properties

Volumn 10, Issue 3, 2007, Pages 537-547

  Kundakci, Akif ^a   Kayacier, Ahmed ^b   Ergonul, Bulent ^a  

^a CELAL BAYAR UNIVERSITY   (Turkey)

^b ERCIYES UNIVERSITY   (Turkey)

Author keywords

Fermented soudjouk; Ripening; Starter culture

Indexed keywords

BACTERIA; FERMENTATION; MICROBIOLOGY; PACKAGING; SUGAR (SUCROSE);

FERMENTED SOUDJOUK; GLUCANO DELTA LACTONE (GDL); STARTER CULTURE;

FOOD PRODUCTS;

PACKAGING; RIPENING;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; MICROCOCCUS; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS;

EID: 34547898795     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600967186     Document Type: Article

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