Microbiological physicochemical and sensorial characteristics of Turkish fermented sausages sucuk coated with chitosan essential oils

Soncu E. D., Arslan B., Ertürk D., Çınar G., Küçükkaya S., SOYER A.

18th World Congress of Food Science and Technology, Dublin, Ireland, 21 - 25 August 2016, (Summary Text)

  • Publication Type: Conference Paper / Summary Text
  • City: Dublin
  • Country: Ireland
  • Ankara University Affiliated: Yes