Changes in the Composition of Free Amino Acid During Production of Pastirma Cured with Different Levels of Sodium Nitrite

Journal of Food Processing and Preservation

Volumn 41, Issue 2, 2017, Pages

  Erdemir, Ebru ^a   Aksu, Muhammet İrfan ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMALS; CURING; DRYING; PROTEOLYSIS; SODIUM;

ANIMAL PROTEINS; DRY-CURED MEAT PRODUCTS; FOOD OF ANIMAL ORIGIN; FREE AMINO ACIDS; PRODUCTION STAGE; QUALITY PROPERTIES; SENSORY PROPERTIES; SODIUM NITRITE;

AMINO ACIDS;

EID: 84973446594     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12801     Document Type: Article

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