Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab
Sevgul Denktas, Seda Yalçın, Semra Kayaardı, Ramazan Şevik
Topics & Concepts
StarterLactobacillus sakeiStaphylococcus xylosusFood scienceNitriteFermentationChemistryLactic acidBacteriaNitrateBiologyLactobacillusGeneticsOrganic chemistryStaphylococcus aureusStaphylococcusMeat and Animal Product QualityProteins in Food SystemsAnimal Nutrition and Physiology