The effect of microencapsulated Lactobacillus rhamnosus and storage period on aroma properties of Turkish dry-fermented sausage (sucuk)
Crossref DOI link: https://doi.org/10.1007/s11694-017-9597-z
Published Online: 2017-07-17
Published Print: 2017-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Turhan, Emel Unal
Erginkaya, Zerrin
Selli, Serkan
Funding for this research was provided by:
Scientific and Technical Research Council of Turkey (TUBITAK), (Project 112O481)
Cukurova University Research Fund (ZF-2010-D17 and ZF2011BAP10)
License valid from 2017-07-17