Open AccessSome Microbiological and Chemical Properties of Traditional Fermented Sausages Marketed at Mardin
Author(s) -
Semra Gürbüz,
Aslı Çelikel Güngör
Publication year - 2018
Publication title -
harran üniversitesi veteriner fakültesi dergisi
Language(s) - English
Resource type - Journals
eISSN - 2146-7188
pISSN - 2146-717X
DOI - 10.31196/huvfd.501418
Subject(s) - food science , micrococcus , chemistry , biology , bacteria , genetics
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