Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201635041710522.pdf
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1. Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage;Journal of Food Science and Technology;2024-07-20
2. Freeze-dried pomegranate extract as a natural and novel ingredient in cemen paste and pastırma quality during refrigerated storage;European Food Research and Technology;2023-02-24
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4. Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient;Meat Science;2022-04
5. Free amino acids profile and quality properties of Turkish pastırma cured with potassium lactate and sodium chloride combinations;Journal of Food Processing and Preservation;2021-12-24
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