Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios
Abstract This study aims to evaluate biogenic amine levels of bez sucuks (BS) produced with different meat:fat ratios. For this, three BS groups were manufactured with meat:fat ratios of 90:10 (BS10), 80:20 (BS20), and 70:30 (BS30). The pH and water activity values and biogenic amine amounts of sucu...
Tallennettuna:
| Päätekijät: | , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Springer Nature
2018-02-01
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| Sarja: | Food Science of Animal Resources |
| Aiheet: | |
| Linkit: | https://doi.org/10.5851/kosfa.2018.38.1.152 |
| Tagit: |
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