The possibility of using goose meat in the production of salami;Salam üretiminde kaz etinin kullanilabilme imkanlari

Turkish Journal of Veterinary and Animal Sciences

Volumn 26, Issue 6, 2002, Pages 1303-1308

  Güner, Ahmet ^a   Doǧruer, Yusuf ^a   Uçar, Gürkan ^a   Yörük, Hilal Duygu ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Chicken meat; Goose meat; Quality; Salami; Turkey meat

Indexed keywords

ARTICLE; CHICKEN; COLIFORM BACTERIUM; CONTROLLED STUDY; FOOD INTAKE; GOOSE; MEAT INDUSTRY; MICROORGANISM; MOISTURE; NONHUMAN; PH; POULTRY; QUALITY CONTROL; SALMONELLA; TURKEY (BIRD); YEAST;

ANSER SP.; AVES; BACTERIA (MICROORGANISMS); GALLUS GALLUS; MELEAGRIS GALLOPAVO; SALMONELLA;

EID: 0036962158     PISSN: 13000128     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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