Kinetics of traditional Turkish sausage quality aspects during fermentation

Food Control

Volumn 22, Issue 2, 2011, Pages 165-172

  Ercoşkun, Hüdayi ^a   Özkal, Sami Gökhan ^a  

^a PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; MICROCOCCUS; STAPHYLOCOCCUS;

EID: 78649500275     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.06.015     Document Type: Article

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