Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)
Crossref DOI link: https://doi.org/10.1007/s13197-021-05158-6
Published Online: 2021-06-04
Published Print: 2022-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Sarıçoban, Cemalettin
Unal, Kubra http://orcid.org/0000-0001-9005-6160
Text and Data Mining valid from 2021-06-04
Version of Record valid from 2021-06-04
Article History
Revised: 11 May 2021
Accepted: 26 May 2021
First Online: 4 June 2021
Declarations
:
: The authors declare no conflict of interest.