Kurt, Şükrü; Zorba, Ömer
(Japanese Soc Food Sci & Technology, 2010)
The effects of the ripening period (1, 3, 7, 11, 13 days), nitrite level (45, 70, 120, 170, 195 mg kg(-1)) and heat treatment (30, 40, 60, 80, 90 degrees C) on counts of total aerobic mesophilic bacteria, lactic acid ...