Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)
Ayla Soyer, Ahmet Hamdi Ertaş, Ülkü ÜzümcüogˇluVolume:
69
Year:
2005
Language:
english
DOI:
10.1016/j.meatsci.2004.06.015
File:
PDF, 302 KB
english, 2005