Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab
| Autor: | Denktas, Sevgul, Yalcin, Seda, Kayaardi, Semra, Sevik, Ramazan |
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| Zdroj: | In Food Chemistry 30 August 2021 354 |
| Databáze: | ScienceDirect |
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