机译:Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk).
Department of Food Engineering, Faculty of Engineering, Ankara University, Dskap Campus, Dskap, 06110 Ankara, Turkey.;
chemical composition; fats; fatty acids; flavour; meat products; organoleptic traits; oxidation; physicochemical properties; sausages; temperature;