CHANGES IN BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF TURKEY SUCUKS AS AFFECTED BY PROCESSING AND STARTER CULTURE UTILIZATION.
| Autor: | ENSOY, ÜMRAN1 umranen@gop.edu.tr, KOLSARICI, NURAY2, CANDOĞAN, KEZBAN2, KARSLIOĞLU, BETÜL2 |
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| Zdroj: | Journal of Muscle Foods. Jan2010, Vol. 21 Issue 1, p142-165. 24p. 4 Diagrams, 8 Charts. |
| Databáze: | Academic Search Ultimate |
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