THE EFFECTS OF SOME NATURAL ANTIOXIDANTS ON THE COLOR, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SUCUK (TURKISH DRY-FERMENTED SAUSAGE) DURING RIPENING AND STORAGE PERIODS

✍ Scribed by VELI GÖK; ERSEL OBUZ; M. EKIN ŞAHIN; AHMET SERTESER

• Book ID: 111340897
• Publisher: John Wiley and Sons
• Year: 2011
• Tongue: English
• Weight: 633 KB
• Volume: 35
• Category: Article
• ISSN: 0145-8892
• DOI: 10.1111/j.1745-4549.2011.00517.x