✦ LIBER ✦

THE EFFECT OF PROCESSING METHOD AND STORAGE TIME ON CONSTITUENTS OF TURKISH SAUSAGES (SUCUK)

✍ Scribed by ÖZLEM COŞKUNER; AHMET HAMDI ERTAŞ; AYLA SOYER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of processing conditions on the q

✍ Ayla Soyer; Ahmet Hamdi Ertaş; Ülkü Üzümcüogˇlu 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 302 KB

EFFECTS OF FAT LEVEL AND STORAGE TIME ON

✍ AYLA SOYER; AHMET HAMDI ERTAS 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 133 KB

Effect of processing methods and starter

✍ Ülkü Dalmış; Ayla Soyer 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 912 KB

The effect of nisin on L. monocytogenes

✍ Hamparsun Hampikyan; Muammer Ugur 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 439 KB

Effects of starter cultures and additive

✍ Hüseyin Bozkurt; Osman Erkmen 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 137 KB

Effect of nitrate/nitrite on the quality

✍ Hüseyin Bozkurt; Osman Erkmen 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 127 KB 👁 1 views