The microbiological quality of Turkish dry fermented sausage (sucuk), as affected by ripening period, nitrite level and heat treatment

Food Science and Technology Research

Volumn 16, Issue 3, 2010, Pages 191-196

  Kurt, Şükrü ^a   Zorba, Ömer ^b  

^a UNIVERSITY OF ADIYAMAN   (Turkey)

^b YUZUNCU YIL UNIVERSITY   (Turkey)

Author keywords

Dry fermented sausage; Heat treatment; Nitrite; Sucuk

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; MICROCOCCUS; STAPHYLOCOCCUS;

EID: 77954289668     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.16.191     Document Type: Article

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