Investigation of the microorganism combinations on aroma in fermented sucuk
<b>Aim:</b> In this study, it was investigated that microorganism combinations which are obtained from natural flora of sucuk dough producing traditional method, effect on aroma.<p> <b>Materials and Methods:</b> L. plantarum, L.sake, L. curvatus, S. xylosus were isolate...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
|
| Series: | Eurasian Journal of Veterinary Sciences |
| Subjects: | |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=1150 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|