Effect of Commercial Starter Cultures on the Fatty Acid Composition of Pastirma (Turkish Dry Meat Product)-Reference-Cited by-同舟云学术

Effect of Commercial Starter Cultures on the Fatty Acid Composition of Pastirma (Turkish Dry Meat Product)

Published:2002-08 Issue:6 Volume:67 Page:2342-2345
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Aksu M.I.,Kaya M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09551.x/fullpdf

Reference48 articles.

1. MI. Aksu, 1999 . Research on the possibility of starter culture use in pastirma production [Ph.D. Thesis ]. Ataturk Univ. Graduate Institute of Science. Erzurum. P18 -21 .

2. MI Aksu, and M. Kaya, 2001 . The effect of starter culture use in pastirma production on the properties of end product . Turk J Vet Anim Sci (Forthcoming).

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