Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage.
about
An introduction to the traditional fermented foods and beverages of Turkey.Quality, functionality, and shelf life of fermented meat and meat products: A review.The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk.Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon.Effects of Freeze-Dried Vegetable Products on the Technological Process and the Quality of Dry Fermented Sausages.Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage
P2860
Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh-hant
name
Effect of processing methods a ...... ) during ripening and storage.
@en
Effect of processing methods and starter culture
@nl
type
label
Effect of processing methods a ...... ) during ripening and storage.
@en
Effect of processing methods and starter culture
@nl
prefLabel
Effect of processing methods a ...... ) during ripening and storage.
@en
Effect of processing methods and starter culture
@nl
P1433
P1476
Effect of processing methods a ...... ) during ripening and storage.
@en
P2093
Ayla Soyer
Ulkü Dalmış
P304
P356
10.1016/J.MEATSCI.2007.12.022
P577
2008-01-03T00:00:00Z