Effects of Different Starter Culture Combinations on Fermented Sausages

Turkish Journal of Veterinary and Animal Sciences

Zafer GÖNÜLALAN

Researches on the Ripening of Turkish Fermented Sausage Using a Local Starter Culture Combination

Turkish Journal of Veterinary and Animal Sciences

Bülent NAZLI

The Behavior of Listeria monocytogenes in Sucuks Produced with Different Lactic Starter Cultures

Turkish Journal of Veterinary and Animal Sciences

Mükerrem KAYA, Hüsnü Yusuf GÖKALP

PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER

Gıda

Şehriban OĞUZ, Seval ANDİÇ

Selection of potential autochthonous starter cultures from shalgam, a traditional Turkish lactic acid-fermented beverage

Turkish Journal of Agriculture and Forestry

Hasan Tangüler Hüseyin ERTEN

Piyasada Fermente Sucuk Olarak Satılan Ürünlerin Kalite Özelliklerinin Saptanması ve Geleneksel Türk Fermente Sucuğu ile Karşılaştırılması

Acta Veterinaria Eurasia

Halime PEHLİVANOĞLU, Bülent NAZLI, Hüsniye İMAMOĞLU, Bilal ÇAKIR

Textural acceptability of prepared fish sausages by controlling textural indicators

Turkish Journal of Veterinary and Animal Sciences

Mehmet Tolga DİNÇER, Şükran ÇAKLI

Determination of the survival levels of acid-adapted Escherichia coli O157:H7in sucuk (Turkish-type fermented sausage)

Turkish Journal of Veterinary and Animal Sciences

FATMA ÖZTÜRK, ABDULKADİR HALKMAN