Smilar Issues: 7 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

Effects of Supplementation with Rosemary (Rosmarinus officinalis L.) Volatile Oil on Growth Performance, Meat MDA Level and Selected Plasma Antioxidant Parameters in Quail Diets
Pages 283-288 DOI : 10.9775/kvfd.2016.16438

Probiotic Shelf Life, Antioxidant, Sensory, Physical and Chemical Properties of Yogurts Produced with Lactobacillus acidophilus and Green Tea Powder
Pages 673-682 DOI : 10.9775/kvfd.2018.21598

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