Akköse, A.; Oğraş, Ş.Ş.; Kaya, M.; Kaban, G.
Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate. Fermentation 2023, 9, 558.
https://doi.org/10.3390/fermentation9060558
AMA Style
Akköse A, Oğraş ŞŞ, Kaya M, Kaban G.
Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate. Fermentation. 2023; 9(6):558.
https://doi.org/10.3390/fermentation9060558
Chicago/Turabian Style
Akköse, Ahmet, Şeyma Şişik Oğraş, Mükerrem Kaya, and Güzin Kaban.
2023. "Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate" Fermentation 9, no. 6: 558.
https://doi.org/10.3390/fermentation9060558
APA Style
Akköse, A., Oğraş, Ş. Ş., Kaya, M., & Kaban, G.
(2023). Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate. Fermentation, 9(6), 558.
https://doi.org/10.3390/fermentation9060558