Authors: Bülent NAZLI, Aysel ŞENOL
Abstract: This study was implemented for compiling a research on the causes of microbiological decomposition appearing in Turkish fermented sausages. For this reason, 30 samples of fermented sausages gathered from the market were examined with respect to organoleptic, physico-chemicall and microbiological characteristics. During the assessment of results, it is reached a conclusion and to improperly applied technology pattern.
Keywords: Fermented sausages, fermentation, decomposition