SOYUÇOK, Ali. Metagenomic analysis of microbial diversity in sucuk, a traditional Turkish dry-fermented sausage, and its relationship with organic acid compounds. Italian Journal of Food Science, Singapore, v. 37, n. 1, p. 396–409, 2025. DOI: 10.15586/ijfs.v37i1.2865. Disponível em: https://itjfs.com/index.php/ijfs/article/view/2865. Acesso em: 28 mar. 2025.