Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage-Reference-Cited by-同舟云学术

Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage

Published:2014-05 Issue:1 Volume:97 Page:104-114
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kargozari Mina,Moini Sohrab,Akhondzadeh Basti Afshin,Emam-Djomeh Zahra,Gandomi Hassan,Revilla Martin Isabel,Ghasemlou Mehran,Carbonell-Barrachina Ángel A.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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4. Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products;Barbuti;Meat Science,2002

5. Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages;Benito;Meat Science,2008

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