Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage-Reference-Cited by-同舟云学术

Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage

Published:2004-12 Issue:8 Volume:15 Page:591-595
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Aksu M.İ,Kaya M

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference18 articles.

1. Akgül, A. (1993). Spies Science and Technology. Association Food Technology, Publ. No: 15. Ankara, Turkey

2. Effect of Usage Urtica dioica L. on Quality of Turkish Sucuk (Turkish dry-fermented sausage);Aksu;Turkish Journal of Veterinary Animal Science,2003

3. Apaydın, G. (2001). Sucuk Üretiminde Escherichia coli O157:H7'nin Gelişimi Üzerine Farklı Nitrat Dozlarının ve Starter Kültür Kullanımının Etkisi. PhD Thesis, (Turkish) Atatürk Univ. Graduate Institute of Science. Erzurum, Turkey

4. Baytop, T. (1999). Therapy with Plant in Turkey. Istanbul University, Faculty of Pharmacy (Second press). Nobel Medicine Bookstores, Istanbul, Turkey

5. Survival of enterohaemorrhagic Escherichia coli O157:H7 strain in Turkish soudjouck during fermentation, drying and storage periods;Coşansu;Meat Science,2000

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