Sucuk and pastırma: Microbiological changes and formation of volatile compounds-Reference-Cited by-同舟云学术

Sucuk and pastırma: Microbiological changes and formation of volatile compounds

Published:2013-12 Issue:4 Volume:95 Page:912-918
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kaban Güzin

Publisher

Elsevier BV

Subject

Food Science

Reference71 articles.

1. Phenotypic and genotypic characterization of lactic acid bacteria isolated from Turkish dry fermented sausage;Adıgüzel;Romanian Biotechnological Letters,2009

2. Pastırma üretiminde starter kültür kullanımının son ürün özellikleri üzerine etkisi;Aksu;Turkish Journal of Veterinary and Animal Science,2001

3. Effect of commercial starter cultures on the fatty acid composition of pastırma (Turkish dry meat product);Aksu;Journal of Food Science,2002

4. Potasyum nitrat ve starter kültür kullanılarak üretilen pastırmaların bazı mikrobiyolojik ve kimyasal özellikleri;Aksu;Turkish Journal of Veterinary and Animal Science,2002

5. Ticari starter kültür preparatlarının pastırma üretiminde kullanım imkanları;Aksu;Turkish Journal of Veterinary and Animal Science,2002

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