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Heat‐Treated Sucuk in Natural Casings: A Source of Higher Fermentative and Oxidative Volatile Compounds?

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Bibliographic Details
Title: Heat‐Treated Sucuk in Natural Casings: A Source of Higher Fermentative and Oxidative Volatile Compounds?
Authors: Dursun, Ahmet1 (AUTHOR), Türkmen, Dilek1 (AUTHOR), Güler, Zehra1 (AUTHOR) zehra_guler@yahoo.com.tr
Source: Food Science & Nutrition. Apr2025, Vol. 13 Issue 4, p1-14. 14p.
Database: Academic Search Ultimate
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ISSN:20487177
DOI:10.1002/fsn3.70137