Yilmaz Oral, Zeynep Feyza

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

Using Celery Powder in a Semi-Dry Fermented Sausage 'Heat-Treated Sucuk': Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds

The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk