Free amino acids profile and quantities of ‘sırt’, ‘bohca’ and ‘sekerpare’ pastirma, dry cured meat products
Author:
Funder
Atatürk University Research Center
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.4273/fullpdf
Reference29 articles.
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3. Uguz S Effects of salt content on proteolytıc changes in pastirma (Pastırmadaki proteolitik değişmelere tuz miktarının etkisi) 2007
4. Proteolysis and lipolysis in flavour development of dry-cured meat products;Toldra;Meat Sci,1998
5. Proteases in fresh pork muscle and their influence on bitter taste formation in dry-cured ham;Virgili;J Food Biochem,1998
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