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, Mina, Moini, Sohrab, Akhondzadeh Basti, Afshin, Emam-Djomeh, Zahra, Gandomi, Hassan, Revilla Martin, Isabel, Ghasemlou, Mehran, Carbonell-Barrachina, Ángel A.Volume:
97
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.01.013
Date:
May, 2014
File:
PDF, 483 KB
english, 2014