Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks)

Meat Science

Volumn 69, Issue 1, 2005, Pages 135-141

  Soyer, Ayla ^a   Ertaş, Ahmet Hamdi ^a   Üzümcüoǧlu, Ülkü ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Fat content; Ripening temperature; Ripening time; Sucuk (Turkish fermented sausage)

Indexed keywords

FAT CONTENT; RIPENING TEMPERATURE; RIPENING TIME; SUCUKS;

BACTERIA; DEHYDRATION; FERMENTATION; FOOD PROCESSING; OILS AND FATS; PH EFFECTS;

MEATS;

BACTERIA (MICROORGANISMS); MICROCOCCUS; STAPHYLOCOCCUS;

EID: 5744221782     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.06.015     Document Type: Article

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