Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)

Kahraman Yılmaz D., Berik N.

Aquatic Sciences and Engineering, vol.37, no.4, pp.188-194, 2022 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 37 Issue: 4
  • Publication Date: 2022
  • Journal Name: Aquatic Sciences and Engineering
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
  • Page Numbers: pp.188-194
  • Çanakkale Onsekiz Mart University Affiliated: Yes