Researches on Microbiological Decomposition of Turkish Fermented Sausages
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.
NAZLI, Bülent and ŞENOL, Aysel (1997) "Researches on Microbiological Decomposition of Turkish Fermented Sausages," Turkish Journal of Veterinary & Animal Sciences: Vol. 21: No. 6, Article 4. Available at: https://journals.tubitak.gov.tr/veterinary/vol21/iss6/4