THE EFFECTS OF SOME NATURAL ANTIOXIDANTS ON THE COLOR, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SUCUK (TURKISH DRY-FERMENTED SAUSAGE) DURING RIPENING AND STORAGE PERIODS-Reference-Cited by-同舟云学术

THE EFFECTS OF SOME NATURAL ANTIOXIDANTS ON THE COLOR, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SUCUK (TURKISH DRY-FERMENTED SAUSAGE) DURING RIPENING AND STORAGE PERIODS

Published:2011-04-26 Issue:5 Volume:35 Page:677-690
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:

Author:

GÖK VELI,OBUZ ERSEL,ŞAHIN M. EKIN,SERTESER AHMET

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2011.00517.x/fullpdf

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