載入...
Effects of Autochthonous Yeast Cultures on Some Quality Characteristics of Traditional Turkish Fermented Sausage “Sucuk”
The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and microbiological properties of the product. Eight different batches of the sucuks were produ...
Na minha lista:
| 發表在: | Food Sci Anim Resour |
|---|---|
| Main Authors: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Korean Society for Food Science of Animal Resources
2021
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8115003/ https://ncbi.nlm.nih.gov/pubmed/33987543 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e89 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|