Presence, changes and technological properties of yeast species during processing of pastirma, a Turkish dry-cured meat product-Reference-Cited by-同舟云学术

Presence, changes and technological properties of yeast species during processing of pastirma, a Turkish dry-cured meat product

Published:2015-04 Issue: Volume:50 Page:76-84
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Ozturk Ismet^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference50 articles.

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3. Some microbiological and chemical properties of pastirma produced using potassium nitrate and starter culture;Aksu;Turkish Journal Veterinary Animal Sciences,2002

4. Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production;Andrade;Food Microbiology,2009

5. Moisture in meat. Official method analyses code 950.46;AOAC,2000

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