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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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