Microbiological, physicochemical and sensory...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2018 / 6

Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils

Demirok Soncu, Eda, Arslan, Betül, Ertürk, Duygu, Küçükkaya, Seren, Özdemir, Necla, Soyer, Ayla
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.06.049
Date:
June, 2018
File:
PDF, 494 KB
english, 2018
Conversion to is in progress
Conversion to is failed