Open AccessThe effects of different herbs on the quality characteristics of Sucuk (Turkish dry-fermented sausage)
Author(s) -
Harun Uran,
Berkay Kopuk,
Aslı Özkan,
Öykü Özyar
Publication year - 2022
Publication title -
food and health
Language(s) - English
Resource type - Journals
ISSN - 2602-2834
DOI - 10.3153/fh22022
Subject(s) - herb , food science , nitrite , odor , chemistry , lightness , dry matter , tbars , fermentation , water activity , ripening , medicinal herbs , botany , antioxidant , traditional medicine , nitrate , biology , water content , medicine , biochemistry , physics , lipid peroxidation , organic chemistry , optics , geotechnical engineering , engineering
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