2021•Food ChemistryRequires access

Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab

Sevgul Denktas, Seda Yalçın, Semra Kayaardı, Ramazan Şevik

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Key concepts: Starter, Lactobacillus sakei, Staphylococcus xylosus, Food science, Nitrite, Fermentation, Chemistry, Lactic acid

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Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab — Research Paper | ScholarLens