Presence, changes and technological properties of yeast species during processing of pastirma, a Turkish dry-cured meat product

Food Control

Volumn 50, Issue , 2015, Pages 76-84

  Ozturk, Ismet ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Candida zeylanoides; Pastirma; Technological properties; Yeast

Indexed keywords

EID: 84907075438     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.08.039     Document Type: Article

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