Microbiological, physicochemical and sensorial characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils

DEMİROK SONCU E., ARSLAN B., SOYER A.

18th World Congress of Food Science and Technology, 21 - 25 Ağustos 2016

  • Yayın Türü: Bildiri / Özet Bildiri
  • Erzincan Binali Yıldırım Üniversitesi Adresli: Hayır