Effect of commercial starter cultures on the myofibrillar proteins of pastirma, a Turkish dry meat product

Journal of Food Science

Volumn 67, Issue 7, 2002, Pages 2548-2551

  Aksu, M I ^a   Aktas, N ^a   Kaya, M ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Meat product; Myofibrillar proteins; NPN; Pastirma; Proteoliytic activity; Starter culture

Indexed keywords

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

EID: 0036752476     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08774.x     Document Type: Article

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