A survey of the physico-chemical and microbiological quality of different pastirma types: A dry-cured meat product

CYTA - Journal of Food

Volumn 13, Issue 2, 2015, Pages 196-203

  Cąkici, Neslihan ^a   Aksu, Muhammet Irfan ^a   Erdemir, Ebru ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

chemical composition; dry cured meat; fatty acid composition; microbial quality; Pastirma types; residual nitrite

Indexed keywords

AEROBIC BACTERIA; CURING; LACTIC ACID; MEATS; MOISTURE; MUSCLE; STEARIC ACID;

CHEMICAL COMPOSITIONS; CURED MEATS; FATTY ACID COMPOSITION; MICROBIAL QUALITY; PASTIRMA TYPES; RESIDUAL NITRITE;

DRYING;

EID: 84921895539     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2014.938123     Document Type: Article

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