Effect of lipolytic starter cultures on ripening and quality of Turkish type fermented sausages (sucuk) | AVESİS

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Effect of lipolytic starter cultures on ripening and quality of Turkish type fermented sausages (sucuk)

Bingol E. B. , Yilmaz F., Yardibi H., YEŞİL O., Oz G. M. , Demirel G., ...More

European Biotechnology Congress, İstanbul, Turkey, 28 September - 01 October 2011, vol.22

Publication Type: Conference Paper / Summary Text
Volume: 22
Doi Number: 10.1016/j.copbio.2011.05.303
City: İstanbul
Country: Turkey