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Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk

Fuente: Wiley Open Access

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Detalles Bibliográficos
Autores principales:	Gülsüme Bıçakcı, Ömer Eren
Formato:	Artículo Open Access
Publicado:	Wiley 2026
Materias:	Journal of the Science of Food and Agriculture
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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