Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03830-6.pdf
Reference36 articles.
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3. AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Washington
4. Bligh EG, Dyer WJ (1959) A rapid method of total lipid extraction and purification. Can J Biochem Physiol 37:911–917
5. Bozkurt H, Bayram M (2006) Colour and textural attributes of sucuk during ripening. Meat Sci 73:344–350. https://doi.org/10.1016/j.meatsci.2006.01.001
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