Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-pastırma, dry meat product, produced from fresh meat and frozen/thawed meat-Reference-Cited by-同舟云学术

Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-pastırma, dry meat product, produced from fresh meat and frozen/thawed meat

Published:2005-11 Issue:2 Volume:93 Page:237-242
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aksu Muhammet İrfan,Kaya Mükerrem,Ockerman Herbert Wood

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. Aksu, M. I. (1999). Research on the possibility of starter culture use in pastirma production (Pastirma uretiminde starter kultur kullanim imkanlari) Ph.D. Thesis. Atatürk Univ. Graduate Institute of Science, Erzurum, Turkey

2. Some microbiological, chemical and physical characteristics of pastirma marketed in Erzurum;Aksu;Turkish Journal of Veterinary & Animal Science,2001

3. The effect of starter culture use in pastirma production on the properties of end product;Aksu;Turkish Journal of Veterinary & Animal Science,2001

4. Production of pastirma with different curing methods and using starter culture;Aksu;Turkish Journal of Veterinary & Animal Science,2002

5. The possibilities for the use of commercial starter cultures in pastirma production;Aksu;Turkish Journal of Veterinary & Animal Science,2002

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