FOOD CONTROL, cilt.15, sa.8, ss.591-595, 2004 (SCI-Expanded)
The effect of dried-ground Urtica dioica L. on microbiological characteristics of Turkish dry-fermented sausage (sucuk) were investigated. Dried-ground Urtica dioica L. was added to sucuk batters by the rate of 0%, 1%, 3% and 5%, and microbiological analysis were made on the 0, 3, 7, 10 and 14 days of ripening period.