Smilar Issues: 6 Record Found
An Investigation on the Microbiological Quality of Sucuk Produced by Traditional Methods
Pages 705-708 DOI : 10.9775/kvfd.2013.8610

Kinetic Modeling of Quality Aspects of Fermented Sausage (Sucuk) During Storage
Pages 195-200 DOI : 10.9775/kvfd.2016.16167

Detection and Molecular Examination of Pathogens in Honey and Bees in the Northern Marmara Region, Turkey
Pages 313-319 DOI : 10.9775/kvfd.2019.22845

Influence of Sheep Tail Fat and Autochthonous Starter Culture on the Formation of Volatile Nitrosamines in Sucuk
Pages 171-176 DOI : 10.9775/kvfd.2022.28904

Effect of Celery Powder as an Alternative Nitrite Source on Some Quality Properties and Nitrosamine Formation in Sucuk
Pages 545-550 DOI : 10.9775/kvfd.2023.30016

The Effect of the Combination of Rosemary Extract and Green Tea Extract on Nitrosamine Content, Microbiological, Physicochemical and Sensorial Properties of Heat-Treated Sucuk
Pages 705-715 DOI : 10.9775/kvfd.2023.30300