Influence of Fermentation and Curing on Residual Nitrite, Physico-Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage.

Food Sci Nutr · 2026 · PMC13420326 · PMID 42534479

Europe PMC DOI

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an increasing trendp < 0.05actually significant

All treatments showed an increasing trend ( p < 0.05) in LAB counts during refrigerated storage.

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