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 37, no. 1 (January 7, 2025): 396–409. Accessed March 23, 2025. https://itjfs.com/index.php/ijfs/article/view/2865.