Changes in the physico-chemical and microbial quality during the production of pastirma cured with different levels of sodium nitrite

Korean Journal for Food Science of Animal Resources

Volumn 36, Issue 5, 2016, Pages 617-625

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

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Colour; Microbial quality; Nitrite; Pastirma; Physico chemical quality

Indexed keywords

EID: 85009920643     PISSN: 12258563     EISSN: 2234246X     Source Type: Journal    
DOI: 10.5851/kosfa.2016.36.5.617     Document Type: Article

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