1. Anonymous (2000). Turkish Food Codex, Türk Gıda Kodeksi Et Ürünleri Tebliği, Tebliğ No: 2000/4, Agriculture and Rural Affairs Minister, Ankara.
2. The effects of a starter culture on the formation of biogenic amines in Turkish soudjucks;Ayhan;Meat Science,1999
3. Antibacterial activity and composition of essential oils from Origanum, Thymbra, and Satureja species with commercial importance in Turkey;Baydar;Food Control,2004
4. Effect of starter cultures and additives on the quality of Turkish style sausage (sucuk);Bozkurt;Meat Science,2002
5. Formations of biogenic amines in Turkish style sausage during ripening and storage periods;Bozkurt;Journal of Food Quality,2002