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Italian Journal of Animal Science Volume 13, 2014 - Issue 4

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Effect of Starter Cultures Combinations on Lipolytic Activity and Ripening of Dry Fermented Sausages

Enver Baris BingolDepartment of Food Hygiene and Technology,Istanbul University, Istanbul, Turkey

Gurhan CiftciogluDepartment of Food Hygiene and Technology,Istanbul University, Istanbul, Turkey

Funda Yilmaz EkerDepartment of Food Hygiene and Technology,Istanbul University, Istanbul, TurkeyCorrespondence[email protected]

Hasret YardibiDepartment of Biochemistry,Istanbul University, Istanbul, Turkey

Osman YesilFood Control Department, Beyoglu Country Management of Ministry of Agriculture, Istanbul, Turkey

Gulay Merve BayrakalDepartment of Food Hygiene and Technology,Istanbul University, Istanbul, Turkey

Gulcan DemirelDepartment of Animal Nutrition and Nutritional Diseases,Istanbul University, Istanbul, Turkey

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Article: 3422 | Received 22 Apr 2014, Accepted 21 Sep 2014, Published online: 17 Feb 2016

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https://doi.org/10.4081/ijas.2014.3422
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