Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage 'Sucuk'

Subjects

Subjects :

Fermentation -- Analysis
Lactobacillus -- Physiological aspects
Lactobacillus -- Environmental aspects
Staphylococcus -- Physiological aspects
Staphylococcus -- Environmental aspects
Business
Food/cooking/nutrition

Details

Language :

English

ISSN :

00221147

Volume :

74

Issue :

1

Database :

Gale General OneFile

Journal :

Journal of Food Science

Publication Type :

Academic Journal

Accession number :

edsgcl.199509802