Lipolytic changes in fermented sausages produced with Turkey meat: Effects of starter culture and heat treatment

Korean Journal for Food Science of Animal Resources

Volumn 34, Issue 1, 2014, Pages 40-48

  Karslioʇlu, Betül ^a   Çiçek, Ümran Ensoy ^a   Kolsarici, Nuray ^b   Candoʇan, Kezban ^b  

^a ANKARA UNIVERSITY   (Turkey)

^b GAZIOSMANPASA UNIVERSITY   (Turkey)

Author keywords

Lactobacillus sake; Lipid oxidation; Pediococcus pentosaceus; Traditional fermented sausages; Turkey meat

Indexed keywords

EID: 84941626210     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2014.34.1.40     Document Type: Article

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