![](/img/cover-not-exists.png)
THE EFFECTS OF SOME NATURAL ANTIOXIDANTS ON THE COLOR, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF SUCUK (TURKISH DRY-FERMENTED SAUSAGE) DURING RIPENING AND STORAGE PERIODS
VELI GÖK, ERSEL OBUZ, M. EKIN ŞAHIN, AHMET SERTESERVolume:
35
Year:
2011
Language:
english
Pages:
14
DOI:
10.1111/j.1745-4549.2011.00517.x
File:
PDF, 633 KB
english, 2011