Osman Çakır

Determination of Hydroxyproline Amount of Fermented Sausages by HPLC and Revealing the Relationship between Quality Parameters

Osman Çakır & Ahmet H. Dinçoğlu · Asian Food Science Journal · 2022

Introduction: Fermented sausage is the food that has the largest share in consumption among other fermented meat products in Turkey. Although it is difficult to achieve the production standard in fermented sausage production, it is necessary not to exceed the legally determined r...