Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage

Meat Science

Volumn 67, Issue 4, 2004, Pages 669-674

  Gonulalan, Z ^a   Yetim, H ^a   Kose, A ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Beef; Doner; Quality; Sausage dough; Sucuk

Indexed keywords

BEEF; DONERS; QUALITY; SAUSAGE DOUGH; SUCUK;

BACTERIA; FERMENTATION; FOOD PROCESSING; HEATING; MICROBIOLOGY; OILS AND FATS; PH EFFECTS; Q FACTOR MEASUREMENT; YEAST;

MEATS;

BACTERIA (MICROORGANISMS); FRAXINUS; MICROCOCCUS; STAPHYLOCOCCUS;

EID: 1842584611     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.01.009     Document Type: Article

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