The effects of curing agents on the proteolysis and lipid oxidation of pastirma produced by the traditional method.

Oz, Emel; Kabil, Emre; Kaya, Mükerrem

Oz, Emel; Kabil, Emre; Kaya, Mükerrem.

Afiliación

Oz E; Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey.
Kabil E; Armutlu Vocational School, Food Processing Division, Yalova University, 77500 Yalova, Turkey.
Kaya M; Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey.

J Food Sci Technol ; 58(7): 2806-2814, 2021 Jul.

Article en En | MEDLINE | ID: mdl-34194114

Palabras clave

Curing agent; Free amino acid composition; Pastirma; Residual nitrite; SDS-PAGE profile

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Qualitative_research Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article País de afiliación: Turquía

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google