Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

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dc.contributor.authorKARSLIOĞLU OKAY BETÜL
dc.contributor.authorÇİÇEK ÜMRAN
dc.contributor.authorKOLSARICI NURAY
dc.contributor.authorCANDOĞAN KEZBAN
dc.date.accessioned2026-06-12T11:48:17Z
dc.date.issued2014
dc.descriptionSCI-Expanded | Q:Q4 | YÖK-Özgeçmiş
dc.identifier.doi10.5851/kosfa.2014.34.1.40
dc.identifier.issn1225-8563
dc.identifier.urihttps://hdl.handle.net/20.500.11782/5667
dc.relation.ispartofKorean Journal for Food Science of Animal Resources
dc.titleLipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment
dspace.entity.typePublication

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