Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk).
about
Development of satiating and palatable high-protein meat products by using experimental design in food technology.Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.An introduction to the traditional fermented foods and beverages of Turkey.Quality, functionality, and shelf life of fermented meat and meat products: A review.Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder.Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage.Optimization of compositional and structural properties in probiotic sausage production.Effect of Replacing Beef Fat with Poppy Seed Oil on Quality of Turkish Sucuk.Effect of cheese as a fat replacer in fermented sausage.Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage.
P2860
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P2860
Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk).
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
2004年论文
@zh
2004年论文
@zh-cn
name
Effect of replacing beef fat w ...... s of Turkish soudjouk (sucuk).
@en
Effect of replacing beef fat w ...... cteristics of Turkish soudjouk
@nl
type
label
Effect of replacing beef fat w ...... s of Turkish soudjouk (sucuk).
@en
Effect of replacing beef fat w ...... cteristics of Turkish soudjouk
@nl
prefLabel
Effect of replacing beef fat w ...... s of Turkish soudjouk (sucuk).
@en
Effect of replacing beef fat w ...... cteristics of Turkish soudjouk
@nl
P1433
P1476
Effect of replacing beef fat w ...... cs of Turkish soudjouk (sucuk)
@en
P2093
S Kayaardı
P304
P356
10.1016/S0309-1740(03)00098-6
P50
P577
2004-01-01T00:00:00Z