Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk)
- 6 March 2002
- journal article
- Published by Elsevier in Meat Science
- Vol. 61 (2) , 149-156
- https://doi.org/10.1016/s0309-1740(01)00176-0
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Biogenic amines in dry sausages during shelf-life storageZeitschrift Für Lebensmitteluntersuchung Und -Forschung A, 1997
- BEHAVIOR OF STAPHYLOCOCCUS AUREUS IN REFRIGERATED AND FROZEN GROUND BEEF AND IN TURKISH STYLE SAUSAGE AND BROTH WITH AND WITHOUT ADDITIVESJournal of Food Processing and Preservation, 1997
- Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage ProductionJournal of Food Protection, 1997
- Biogenic Amine and Polyamine Contents in Meat and Meat ProductsJournal of Agricultural and Food Chemistry, 1997
- Identification of Lactobacillus strains from Turkish-style dry fermented sausagesLwt - Food Science and Technology, 1995
- Fermented meat productsFood Research International, 1994
- Display, Packaging, and Meat Block Location Effects on Color and Lipid Oxidation of Frozen Lean Ground BeefJournal of Food Science, 1993
- SOME EFFECTS OF SODIUM LACTATE ON SHELF‐LIFE, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM‐PACKAGED BEEF BOLOGNAJournal of Food Quality, 1992
- TYRAMINE IN FERMENTED SAUSAGES: FACTORS AFFECTING FORMATION OF TYRAMINE AND TYROSINE DECARBOXYLASEJournal of Food Science, 1978
- CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENINGJournal of Food Science, 1974