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
Zdroj: In Food Chemistry 30 August 2021 354
Databáze: ScienceDirect