Investigation of physicochemical and sensorial quality of a type of traditional meat product: Bez sucuk-Reference-Cited by-同舟云学术

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Investigation of physicochemical and sensorial quality of a type of traditional meat product: Bez sucuk

Published:2016-01 Issue: Volume:65 Page:145-151
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Çiçek Ümran,Polat Naciye

Funder

Republic of Turkey, Ministry of Science, Industry and Technology

Gaziosmanpaşa University Scientific Research Project Funding

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Türk Sucuğu Standardı, TS 1070;Anonymous,2002

2. Turkish Food Codex – Meat and meat products communique;Anonymous,2012

3. Association of Official Analytical Chemists, Method;AOAC,2006

4. American oil Chemists Society, Method;AOCS,1994

5. A rapid method for total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Determination of the effect of Turmeric (Curcuma longa L.) on selected quality parameters of Bez Sucuk, a traditional fermented sausage;J FOOD SAF FOOD QUAL;2024

2. Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products;Journal of Food Quality;2024-05-29

3. Investigation of Tokat Bez Sucuk, a Geographically Indicated Local Food, within the Scope of Sustainable Gastronomy;Sustainability;2023-08-25

4. Evaluation of physicochemical properties of çemengilik- A traditional meatball produced with fenugreek paste containing different tomato paste ratios;Emirates Journal of Food and Agriculture;2022-08-01

5. Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk);Journal of Food Science and Technology;2021-06-04

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