Effect of chitosan-essential oil coatings as a surface fungus inhibitor on microbial quality and physicochemical changes of fermented Turkish sausage (sucuk) during storage
3rd International Congress on Food Technology, 10 - 12 Ekim 2018, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Ankara Üniversitesi Adresli: Evet