Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage
- Kargozari, M.
- Moini, S.
- Basti, A.A.
- Emam-Djomeh, Z.
- Gandomi, H.
- Martin, I.R.
- Ghasemlou, M.
- Carbonell-Barrachina, T.A.
ISSN: 0309-1740
Année de publication: 2014
Volumen: 97
Número: 1
Pages: 104-114
Type: Article