The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of "sucuk" - A Turkish dry fermented sausage

Meat Science

Volumn 82, Issue 2, 2009, Pages 179-184

  Kurt, Şükrü ^a   Zorba, Ömer ^b  

^a UNIVERSITY OF ADIYAMAN   (Turkey)

^b YUZUNCU YIL UNIVERSITY   (Turkey)

Author keywords

Biogenic amine; Heat treatment; Nitrite; Sausage; Sucuk

Indexed keywords

EID: 62349131944     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.01.008     Document Type: Article

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