Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in Kars

Çiğdem Sezer(Kafkas University), Abamüslüm Güven, Özgür Çelebi, Leyla Vatansever(Kafkas University), Metin ÖĞÜN, Turgay DEPREM, Nebahat Oral, Aksem Aksoy(Kafkas University)

DergiPark (Istanbul University)

August 9, 2013

Cited by 7

Related Papers

Food handlers: a bridge in the journey of enterotoxigenic MRSA in food

|Journal of Consumer Protection and Food Safety|2015|19

Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

|Foods|2024|19

Prevalence of Cronobacter spp. in various foodstuffs and identification by multiplex PCR

|Food Science and Technology|2018|15

Çiğ Süt ve Süt Ürünlerinde Listeria monocytogenes Varlığı ve Antibiyotik Direnci

|Kafkas Universitesi Veteriner Fakultesi Dergisi|2018|13

Simultaneous screening of antibiotic residues in honey by biochip multi-array technology

|Medycyna Weterynaryjna|2019|10