Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue-Reference-Cited by-同舟云学术

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Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue

Published:2004-01 Issue:1 Volume:66 Page:165-170
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gonulalan Z.,Kose A.,Yetim H.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Guidelines for cookery and sensory evaluation of meat,1978

2. Fume Dillerin Uretim Asamalarinda Olusan Bazi Mikrobiyolojik Degisimlerin Incelenmesi;Anar;Uludag Universitesi Veteriner Fakultesi Dergisi,1992

3. Official methods of analysis,1990

4. Bacteriological analytical manual,1998

5. Psychrotrophic Enterobacteriaceae occurring in refrigerated meat products;Bersani;Index Alimentarius,1984

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