Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)

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Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Ayla Soyer1, Ahmet Hamdi Ertaş, Ulkü Uzümcüogˇlu

  • 1Department of Food Engineering, Faculty of Engineering, Ankara University, Dışkapı, 06110 Ankara, Turkey.

Meat Science
|November 9, 2011
PubMed

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