Author:
Demirok Soncu E.,Özdemir N.,Arslan B.,Küçükkaya S.,Soyer A.
Funder
The Scientific and Technological Research Council of Turkey
Reference62 articles.
1. Improving the sensory, physicochemical and microbiological quality of pastirma (a traditional dry cured meat product) using chitosan coating;Abdallah;LWT-Food Science and Technology,2017
2. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties;Ahn;Meat Science,1998
3. Analysis of volatile compounds by GC-MS of a dry fermented sausage: Chorizo de Pamplona;Ansorena;Food Research International,2001
4. Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages;Arslan;Meat Science,2018
5. Technological improvement of pork semi-ripened fermented sausages;Bedia,2012