The Sensory Properties of Fermented Turkey Sausages: Effects of Processing Methodologies and Starter Culture
Author:
Affiliation:
1. Faculty of Engineering and Natural Sciences; Department of Food Engineering; Gaziosmanpaşa University; Tokat Turkey
2. Faculty of Engineering; Department of Food Engineering; Ankara University; Ankara Turkey
Funder
Ankara University Scientific Research Project Funding
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12274/fullpdf
Reference31 articles.
1. A research note; Composition of some commercial dry sausages;Acton;J. Food Sci.,1976
2. Anonymous 2002 Türk Sucuğu TS 1070
3. Anonymous 2012 Türk Gıda Kodeksi Et Ürünleri Tebliği (tebliğ no: 2012/74) http://www.mevzuat.gov.tr
4. Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei;Bolumar;Meat Sci.,2006
5. Candoğan , K. 2000 Bacterial starter cultures, aging and fermentation effects on some characteristics of fermented beef sausages
Cited by 2 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. The effect of pomegranate peel extract added as a natural preservative on the quality parameters of thornback ray (Raja clavata) sausages stored at +4°C;Food Science & Nutrition;2024-06-11
2. Biogenic Amine Formation in "Bez Sucuk," a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios;KOREAN J FOOD SCI AN;2018
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