Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage
Ülkü Dalmış, Ayla SoyerVolume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2007.12.022
File:
PDF, 912 KB
english, 2008