Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage
| Image |  |
|---|---|
| Description | scientific article published on 26 January 2014 |
| Author/s |
author: Ángel A Carbonell-Barrachina Zahra Emam-Djomeh Mehran Ghasemlou |
| Publication date | January 26, 2014 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |