Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage-Reference-Cited by-同舟云学术

Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausage

Published:2015-06 Issue:1 Volume:62 Page:718-726
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ekici Lutfiye,Ozturk Ismet,Karaman Safa,Caliskan Oznur,Tornuk Fatih,Sagdic Osman,Yetim Hasan

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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3. Moisture in meat. Official method analyses code 950.46;AOAC,2000

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5. Food anaphylaxis following ingestion of carmine;Beaudouin;Annals of Allergy, Asthma and Immunology,1995

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