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Journal: Fermentation, 2023
Volume: 9
Number: 558
Article:
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
Authors:
by
Ahmet Akköse, Şeyma Şişik Oğraş, Mükerrem Kaya and Güzin Kaban
Link:
https://www.mdpi.com/2311-5637/9/6/558
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