Starter Culture And Processing Effects On Microbiological Characteristics Of Sucuk Produced With Turkey Meat
| dc.contributor.author | ÇİÇEK ÜMRAN | |
| dc.contributor.author | KOLSARICI NURAY | |
| dc.contributor.author | Karslıoğlu, Betül | |
| dc.contributor.author | CANDOĞAN KEZBAN | |
| dc.date.accessioned | 2026-10-15T04:08:12Z | |
| dc.date.issued | 2007 | |
| dc.description | Uluslararası | Tam metin bildiri | YÖK-Özgeçmiş | |
| dc.identifier.uri | https://hdl.handle.net/20.500.11782/11060 | |
| dc.relation.ispartof | Proceedings of 5th International Congress On Food Technology | |
| dc.title | Starter Culture And Processing Effects On Microbiological Characteristics Of Sucuk Produced With Turkey Meat | |
| dc.type | Conference Object | |
| dspace.entity.type | Publication | |
| hku.portal.eserid | t:bildiri:207d8d63bd2f9fdb | |
| hku.yoksis.yayinid | 7702682 | |
| relation.isAuthorOfPublication | b942b9d1-af14-4fe4-a486-cd81248eae63 | |
| relation.isAuthorOfPublication.latestForDiscovery | b942b9d1-af14-4fe4-a486-cd81248eae63 |