Open AccessSensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)
Author(s) -
Dilek Kahraman Yılmaz,
Nermin Berik
Publication year - 2022
Publication title -
aquatic sciences and engineering
Language(s) - English
Resource type - Journals
ISSN - 2602-473X
DOI - 10.26650/ase202221149736
Subject(s) - food science , lactic acid , chemistry , trout , rainbow trout , fermentation , aerobic bacteria , bacteria , biology , fish <actinopterygii> , fishery , genetics
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