Akyol, Yagmur

Effects of Black Garlic Addition and Cooking Duration on Nitrosamine Levels and Quality Attributes of Sucuk

Evaluating the Role of Autochthonous Lactic Acid Bacteria and Ripening Conditions on Nitrosamine Inhibition in Sucuk Over Storage Time

Effects of Autochthonous Starter Cultures on the Behavior of<i> Staphylococcus</i><i> aureus</i> during the Production of a Semi-Dry Fermented Sausage