Colour and textural attributes of sucuk during ripening-Reference-Cited by-同舟云学术

Colour and textural attributes of sucuk during ripening

Published:2006-06 Issue:2 Volume:73 Page:344-350
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bozkurt Hüseyin,Bayram Mustafa

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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3. Changes in properties of soaking water during production of soy-bulgur;Bayram;Journal of Food Engineering,2004

4. Bozkurt, H. (2002). Effects of some storage conditions and additives on quality and stability of sucuk (Turkish dry-fermented sausage), Ph.D, in Gaziantep University, Turkey.

5. Effect of starter cultures and additives on the quality of Turkish style sausage (sucuk);Bozkurt;Meat Science,2002

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