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The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage

In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were...

Täydet tiedot

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Bibliografiset tiedot
Julkaisussa:Korean J Food Sci Anim Resour
Päätekijä: Kurt, Şükrü
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Korean Society for Food Science of Animal Resources 2016
Aiheet:
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC4942544/
https://ncbi.nlm.nih.gov/pubmed/27433100
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.3.300
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