Open AccessCHANGES IN PHYSICOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS OF TRADITIONALLY PRODUCED TURKISH SUCUK DURING RIPENING AND STORAGE: NATURAL OR SYNTHETIC ADDITIVES?
Author(s) -
Tuğba Özdal
Publication year - 2020
Publication title -
gida / the journal of food
Language(s) - English
Resource type - Journals
eISSN - 1309-6273
pISSN - 1300-3070
DOI - 10.15237/gida.gd20013
Subject(s) - propolis , lactic acid , food science , nitrite , ripening , bacteria , chemistry , yeast , antimicrobial , biology , nitrate , biochemistry , genetics , organic chemistry
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