Publications & Works

Publication Network

Published journal articles indexed by SCI, SSCI, and AHCI

Effect of starter culture type, cooking process and storage time at-18?C on chemical, color and microbiological qualities of fermented sucuk doner kebab

DENKTAŞ S., YALÇIN S., KAYAARDI S., Sevik R.
FOOD CHEMISTRY, vol.354, 2021 (Peer-Reviewed Journal) identifier identifier identifier