1. Büyükünal, S. K., Şakar, F. Ş., Turhan, İ., Erginbaş, Ç., Sandıkçı Altunatmaz, S., Yılmaz Aksu, F., . . . Kahraman, T. (2016). Presence of Salmonella spp., Listeria monocytogenes, Escherichia coli O157 and Nitrate-Nitrite Residue Levels in Turkish Traditional Fermented Meat Products (Sucuk and Pastırma). Kafkas Universitesi Veteriner Fakultesi Dergisi, 22(2), 233-236.
2. Byun, M. W., Lee, J. W., Yook, H. S., Lee, K. H., Kim, S., Kim, W. J., & Kim, K. S. (2000). Effect of gamma irradiation on the raw meat in Bologna sausage production. International journal of food science & technology, 35(6), 599-601.
3. Chen, Y., Zhou, G., Zhu, X., Xu, X., Tang, X., & Gao, F. (2007). Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid. Meat science, 75(3), 423-431.
4. Chouliara, I., Samelis, J., Kakouri, A., Badeka, A., Savvaidis, I., Riganakos, K., & Kontominas, M. (2006). Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages. Meat science, 74(2), 303-311.
5. Çoksever, E. (2009). Farklı oranlarda turunç albedosu ilavesinin sucuk kalitesi üzerine etkisi. Selçuk Üniversitesi Fen Bilimleri Enstitüsü.