TY  - JOUR 
T1  - An evaluation of the physicochemical and microbiological characteristics and the hygienic status of naturally fermented camel sausages (sucuks)
JO  - Food Science and Technology
A1  - ŞİMŞEK, Azim
SN  - 0101-2061
UL  - 10.1590/fst.81321
VL  - 42 
Y1  - 2022
PB  - Brasil 
ER  -