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Journal: FermentationVolume: 9Number: 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:
- Ahmet Akköse1,
- Şeyma Şişik Oğraş1 and
- Mükerrem Kaya1,2
- et al.
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