An Investigation on the Microbiological Quality of Sucuk Produced by Traditional Methods
Pages 705-708 YALCIN H, CAN OP DOI : 10.9775/kvfd.2013.8610

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

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Effect of Gelatin/Chitosan Coating on Chicken Patty Quality During Frozen Storage: A Response Surface Methodology Application
Pages 165-171 Aydın ERGE,Ömer EREN DOI : 10.9775/kvfd.2020.24949

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Shelf-life Estimation of Mullet (Mugil cephalus) Fillets by Mathematical Models Based on Some Biochemical Parameters and Sensory Evaluation
Pages 625-631 Mutlu PİLAVTEPE-ÇELİK,Sencer BUZRUL DOI : 10.9775/kvfd.2021.25998

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Influence of Sheep Tail Fat and Autochthonous Starter Culture on the Formation of Volatile Nitrosamines in Sucuk
Pages Selen SALLAN DOI : 10.9775/kvfd.2022.28904
AVAILABLE ONLINE : 09 Mar 2023

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