PROPERTIES OF TURKISH-STYLE SUCUK MADE WITH DIFFERENT COMBINATIONS OF BEEF AND HEN MEAT-Reference-Cited by-同舟云学术

PROPERTIES OF TURKISH-STYLE SUCUK MADE WITH DIFFERENT COMBINATIONS OF BEEF AND HEN MEAT

Published:2006-01 Issue:1 Volume:17 Page:1-8
ISSN:1046-0756
Container-title:Journal of Muscle Foods
language:en
Short-container-title:J Muscle Foods

Author:

SARICOBAN C.,KARAKAYA M.,CANER C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2006.00027.x/fullpdf

Reference19 articles.

1. The Effect of Level of Skin on the Quality of Chicken Frankfurters

2. Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples

3. L.E. DAWSON, 1970 . Utilization and acceptability of poultry in processed meat products. Proceedings of XIV World's Poultry Congress, Madrid, Spain, p.749 .

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