Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage
作者
Mina Kargozari,Sohrab Moini,Afshin Akhondzadeh Basti,Zahra Emam‐Djomeh,Hassan Gandomi,İsabel Revilla,Mehran Ghasemlou,Ángel Antonio Carbonell-Barrachina