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International Journal of Food Properties Volume 10, 2007 - Issue 3
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Original Articles

Effect of Starter Culture and Packaging on the Chemical, Microbiological and Sensory Quality of Turkish Soudjouck (Sucuk)

Akif Kundakci Food Engineering Department, Celal Bayar University, Muradiye-Manisa, Turkey
,
Ahmed Kayacier Food Engineering Department, Erciyes University, Kayseri, Turkey
&
Bulent Ergonul Food Engineering Department, Celal Bayar University, Muradiye-Manisa, TurkeyCorrespondence[email protected]
Pages 537-547 | Received 10 Oct 2005, Accepted 19 Aug 2006, Published online: 10 Aug 2007

Citations (5)

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Read on this site (3)

Nevin Şanlier, Büşra Başar Gökcen & Aybüke Ceyhun Sezgin. (2019) Health benefits of fermented foods. Critical Reviews in Food Science and Nutrition 59:3, pages 506-527.
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Joanna Stadnik & Zbigniew J. Dolatowski. (2014) Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-Cured Pork Loins. International Journal of Food Properties 17:4, pages 866-876.
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M. Lourdes Pérez-Chabela, Juan Díaz-Vela, Celia V. Reyes-Menéndez & Alfonso Totosaus. (2013) Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria. International Journal of Food Properties 16:8, pages 1789-1808.
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Articles from other publishers (2)

Monalisa Sahoo, Pramod Aradwad, Nikita Sanwal, Jatindra Kumar Sahu, Vivek Kumar & S. N. Naik. 2023. Microbes in the Food Industry. Microbes in the Food Industry 39 85 .
Betül ASLAN & Banu ÖZDEN TUNCER. (2020) SUCUKTAN İZOLE EDİLEN PEDIOCOCCUS SUŞLARININ BAZI TEKNOLOJİK ÖZELLİKLERİNİN BELİRLENMESİDETERMINATION OF SOME TECHNOLOGICAL PROPERTIES OF PEDIOCOCCUS STRAINS ISOLATED FROM SUCUK. Gıda 45:6, pages 1109-1120.
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