The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05137-x.pdf
Reference40 articles.
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2. Aksu MI, Kaya M (2001) Some microbiological, chemical and physical characteristics of pastırma marketed in Erzurum. Turk J Vet Anim Sci. 25(3): 319–326. https://dergipark.org.tr/tr/download/article-file/133539
3. Aksu MI, Aktas N, Kaya M (2002) Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product. J Food Sci 67(7):2548–2551. https://doi.org/10.1111/j.1365-2621.2002.tb08774.x
4. Aksu MI, Alinezhad H, Erdemir E (2015) Effect of lyophilized water extract of Urtica dioica L on the shelf-life of vacuum packaged beef steaks. J Food Process Pres 39(6):3059–3066. https://doi.org/10.1111/jfpp.12571
5. Aksu MI, Erdemir E, Cakici N (2016) Changes in the physico-chemical and microbial quality during the production of pastırma cured with different levels of sodium nitrite. Korean J Food Sci Animal Res 36(5):617–625. https://doi.org/10.5851/kosfa.2016.36.5.617
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