Sucuk (turkish-style dry-fermented sausage) quality as an influence of recipe formulation and inoculation of starter cultures

Journal of Food Processing and Preservation

Volumn 37, Issue 5, 2013, Pages 870-880

  Stajić, Slaviša ^a   Perunović, Marija ^a   Stanišić, Nikola ^b   Žujović, Miroslav ^b   Živković, Dušan ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b Institute for Animal Husbandry   (Serbia)

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL COMPOSITIONS; DRY-FERMENTED SAUSAGES; FERMENTED SAUSAGES; MYOFIBRILLAR PROTEINS; PROTEOLYTIC CHANGES; RECIPE MODIFICATIONS; SARCOPLASMIC PROTEIN; SOUTH EASTERN EUROPE;

FOOD PRESERVATION; FOOD PROCESSING;

MEATS;

CAPRA HIRCUS; OVIS ARIES;

EID: 84885864998     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00709.x     Document Type: Article

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