The proteolytic changes in two different types of pastırma during the production-Reference-Cited by-同舟云学术

The proteolytic changes in two different types of pastırma during the production

Published:2019-05-27 Issue:8 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Oz Emel¹^ORCID,Kaya Mükerrem¹^ORCID

Affiliation:

1. Faculty of Agriculture, Department of Food Engineering Atatürk University Erzurum Turkey

Funder

TUBITAK

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14042

Reference59 articles.

1. Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels

2. Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite

3. The effect of starter culture use in pastırma production on the properties of end product;Aksu M. I.;Turkish Journal of Veterinary Animal Sciences,2001

4. Production of pastırma with different curing methods and using starter culture;Aksu M. I.;Turkish Journal of Veterinary Animal Sciences,2002

5. Changes in myofibrillar proteins during processing of pastirma (Turkish dry meat product) produced with commercial starter cultures

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