Kinetic modeling of quality aspects of fermented sausage (sucuk) during storage
Quality characteristics of traditional fermented sausage (sucuk) including pH, free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), residual nitrite contents, colour values (L*, a*, b*, hue angle (Hue), browning index (BI), chroma and total colour difference (ΔE*)), total mesophil...
I tiakina i:
| Ngā kaituhi matua: | , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Kafkas University, Faculty of Veterinary Medicine
2017-03-01
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| Rangatū: | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| Ngā marau: | |
| Urunga tuihono: | https://vetdergikafkas.org/pdf.php?id=2029 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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