Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product)-Reference-Cited by-同舟云学术

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Effect of sodium replacement on the quality characteristics of pastırma (a dry-cured meat product)

Published:2023-01 Issue:1 Volume:12 Page:266-274
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Yalınkılıç Barış,Kaban Güzin,Kaya Mükerrem

Publisher

Tsinghua University Press

Subject

Food Science

Reference42 articles.

1. Meat products handbook practical science and technology;Feiner,2006

2. Volatile profile, enzyme activity and some qualitative properties of pastirma produced with different chloride salts;Yalınkılıç,2014

3. Engineering of meat products processing;Gökalp,2002

4. Some microbiological, chemical and physical characteristics of pastırma marketed in Erzurum;Aksu;Turkish J. Vet. Anim. Sci.,2001

5. Anonymous, Turkish food codex meat and meat products communiqué, No: 2012/74, 2012.

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