Curing and diffusion coefficient study in pastırma, a Turkish traditional meat product-Reference-Cited by-同舟云学术

Curing and diffusion coefficient study in pastırma, a Turkish traditional meat product

Published:2014-01 Issue:1 Volume:96 Page:311-314
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Akköse Ahmet,Aktaş Nesimi

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Effect of commercial starter cultures on the myofibrillar proteins of pastırma, a Turkish dry meat product;Aksu;Journal of Food Science,2002

2. Erzurum Piyasasında Tüketime Sunulan Pastırmaların Bazı Fiziksel, Kimyasal ve Mikrobiyolojik Özellikleri;Aksu;Turkish Journal of Veterinary and Animal Sciences,2001

3. Farklı Kürleme Yöntemleri ve Starter Kültür Kullanılarak Pastırma Üretimi;Aksu;Turkish Journal of Veterinary and Animal Sciences,2002

4. Effect of storage temperatures and time on shelf-life of sliced and modified atmosphere packaged pastırma, a dried meat product, produced from beef;Aksu;Journal of the Science of Food and Agriculture,2005

5. Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced pastirma, dry meat product, produced from fresh meat and frozen/thawed meat;Aksu;Food Chemistry,2005

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