Effect of commercial starter cultures on the fatty acid composition of pastirma (Turkish dry meat product)

Journal of Food Science

Volumn 67, Issue 6, 2002, Pages 2342-2345

  Aksu, M I ^a   Kaya, M ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Fatty acids; Pastirma; Starter culture; TBA

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS SAKEI; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS XYLOSUS;

EID: 0036689435     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09551.x     Document Type: Article

References (48)

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