Effect of chitosan-essential oil coatings as a surface fungus inhibitor on microbial quality and physicochemical changes of fermented Turkish sausage (sucuk) during storage

ARSLAN B., KÜÇÜKKAYA S., DEMİROK SONCU E., SOYER A.

3rd International Congress on Food Technology, 10 - 12 Ekim 2018

  • Yayın Türü: Bildiri / Özet Bildiri
  • Erzincan Binali Yıldırım Üniversitesi Adresli: Evet