AKKÖSE, A. Et Al. 2023. Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate. FERMENTATION-BASEL , vol.9, no.6 .

AKKÖSE, A., ŞİŞİK OĞRAŞ, Ş., KAYA, M., & KABAN, G., (2023). Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate. FERMENTATION-BASEL , vol.9, no.6.

AKKÖSE, Ahmet Et Al. "Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate," FERMENTATION-BASEL , vol.9, no.6, 2023

AKKÖSE, Ahmet Et Al. "Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate." FERMENTATION-BASEL , vol.9, no.6, 2023

AKKÖSE, A. Et Al. (2023) . "Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate." FERMENTATION-BASEL , vol.9, no.6.

@article{article, author={Ahmet AKKÖSE Et Al. }, title={Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate}, journal={FERMENTATION-BASEL}, year=2023}