TURKISH STYLE FERMENTED SAUSAGE (SOUDJOUK) MANUFACTURED BY ADDING DIFFERENT STARTER CULTURES AND USING DIFFERENT RIPENING TEMPERATURES .2. RIPENING PERIOD, SOME CHEMICAL-ANALYSIS, PH VALUES, WEIGHT-LOSS, COLOR VALUES AND ORGANOLEPTIC EVALUATIONS

GOKALP H.

FLEISCHWIRTSCHAFT, cilt.66, sa.4, ss.595-597, 1986 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 66 Sayı: 4
  • Basım Tarihi: 1986
  • Dergi Adı: FLEISCHWIRTSCHAFT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Veterinary Science Database
  • Sayfa Sayıları: ss.595-597
  • Atatürk Üniversitesi Adresli: Hayır