Colour parameters of Turkish-type fermented sausage during fermentation and ripening-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Colour parameters of Turkish-type fermented sausage during fermentation and ripening

Published:1997-04 Issue:4 Volume:45 Page:539-549
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Üren Ali,Babayiğit Deniz

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. CURED COLOR DEVELOPMENT DURING FERMENTED SAUSAGE PROCESSING

2. Product profile,1989

3. Proc. 38th Int. Congr. Meat Sci. Technol.;Campo-Fernandez,1992

4. Nitrosoheme Pigment Formation and Light Effects on Color Properties of Semidry, Nonfermented and Fermented Sausages

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador;Foods;2023-11-28

2. Effect of freeze-dried yoghurt powders on the physicochemical, microbial changes, and Texture profiles of Sucuk, a traditional turkish fermented sausage, throughout fermentation;J FOOD SAF FOOD QUAL;2022

3. The effects of fermentation time on heat treated sucuk (turkish-style dry-fermented sausage);J FOOD SAF FOOD QUAL;2021

4. The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat;LWT;2021-06

5. The in vitro scavenging ability of anthocyanin extracts from roselle calyces against reactive nitrogen species and their potential use for nitrite reduction in meat;Current Research in Nutrition and Food Science Journal;2019-08-20

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3