Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening

1. Kargozari, M.
2. Moini, S.
3. Akhondzadeh Basti, A.
4. Emam-Djomeh, Z.
5. Ghasemlou, M.
6. Revilla Martin, I.
7. Gandomi, H.
8. Carbonell-Barrachina, T.A.
9. Szumny, A.