1. Factors affecting shelf-life of gas and vacuum-packed cooked meat products. Part II. Vienna sausages;Ahvenainen;Lebensmittel-Wissenschaft und Technologie,1990
2. Aksu, M. I. (1999). Pastirma Uretiminde Starter Kullanim Imkanlari (Research on the possibility of starter culture use in pastirma production). PhD Dissertation, Atatürk University, Graduate Institute of Science, Erzurum, Turkey.
3. Some microbiological, chemical, and physical characteristics of pastirma marketed in Erzurum;Aksu;Turkish Journal of Veterinary Animal Sciences,2001
4. The effect of starter culture use in pastirma production on the properties of end product;Aksu;Turkish Journal of Veterinary Animal Sciences,2001
5. Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product);Aksu;Journal of Food Science,2002