Scopus WoS Q3
SCI Hakemli
Monitoring of the physicochemical, microbial, textural, and sensory properties of clean label sucuk produced with natural curing agents during the ripening period
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE · 2022 · Cilt 29
Dill
Fermented sausage
Nitrate
Parsley
Spinach
Swiss chard