Volatile compounds and some physico-chemical properties of pastirma produced with different nitrate levels

Creative Commons License

AKKÖSE A., ÜNAL N., Yalinkiliç B., KABAN G., KAYA M.

Asian-Australasian Journal of Animal Sciences, cilt.30, sa.8, ss.1168-1174, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 30 Sayı: 8
  • Basım Tarihi: 2017
  • Doi Numarası: 10.5713/ajas.16.0512
  • Dergi Adı: Asian-Australasian Journal of Animal Sciences
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1168-1174
  • Anahtar Kelimeler: Pastirma, Nitrate, Thiobarbituric Acid Reactive Substances (TBARS), Non-protein Nitrogenous Matter (NPN-M), Volatile Compounds, CURED MEAT-PRODUCTS, STARTER CULTURES, FLAVOR COMPOUNDS, NITRITE, HAM, SAUSAGE, CHORIZO, SYSTEMS, LOIN
  • Atatürk Üniversitesi Adresli: Evet