Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”
Author:
Funder
Erciyes University
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2020.e89
Reference40 articles.
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3. Analysis of volatile compounds by GC-MS of a dry fermented sausage: Chorizo de Pamplona;Ansorena;Food Res Int,2001
4. Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei;Bolumar;Meat Sci,2006
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