CHANGES IN BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF TURKEY SUCUKS AS AFFECTED BY PROCESSING AND STARTER CULTURE UTILIZATION

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dc.contributor.authorÇİÇEK ÜMRAN
dc.contributor.authorKOLSARICI NURAY
dc.contributor.authorCANDOĞAN KEZBAN
dc.contributor.authorKARSLIOĞLU OKAY BETÜL
dc.date.accessioned2026-06-12T11:48:17Z
dc.date.issued2010
dc.descriptionSCI | Q:Q3 | YÖK-Özgeçmiş
dc.identifier.doi10.1111/j.1745-4573.2009.00173.x
dc.identifier.issn1046-0756
dc.identifier.urihttps://hdl.handle.net/20.500.11782/5668
dc.relation.ispartofJournal of Muscle Foods
dc.titleCHANGES IN BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF TURKEY SUCUKS AS AFFECTED BY PROCESSING AND STARTER CULTURE UTILIZATION
dspace.entity.typePublication

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