2015•Unpublished venueRequires access

Determination of the quality characteristics of products as sold under fermented sausage products in the market and the comparison with a traditional Turkish fermented sausage (sucuk).

Halime Pehlivanoğlu, Bülent Nazli, Hüsniye Imamoğlu, Bilal Çakır

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Key concepts: Food science, Quality (philosophy), Fermentation, Turkish, Business, Fermentation in food processing, Mathematics, Chemistry

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Determination of the quality characteristics of products as sold under fermented sausage products in the market and the comparison with a traditional Turkish fermented sausage (sucuk). — Research Paper | ScholarLens