Changes in the total lipid, neutral lipid, phospholipid and fatty acid composition of phospholipid fractions during pastirma processing, a dry-cured meat product

Korean Journal for Food Science of Animal Resources

Volumn 37, Issue 1, 2017, Pages 18-28

  Aksu, Muhammet Irfan ^a   Dogan, Mehmet ^a   Sirkecioglu, Ahmet Necdet ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Colour; Fatty acid composition; Moisture; Pastirma; PH; Phospholipid fraction; PUFA n 6 n 3; SPUFA SSFA

Indexed keywords

EID: 85020045873     PISSN: 12258563     EISSN: 2234246X     Source Type: Journal    
DOI: 10.5851/kosfa.2017.37.1.18     Document Type: Article

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