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The effects of different processing conditions on biogenic amine formation and some qualitative properties in pastırma
Pastırma, a Turkish dry-cured meat product, was cured at two different temperatures (4 or 10 °C) with two different curing agents (150 mg/kg NaNO(2) or 300 mg/kg KNO(3)). The aim of this research was to determine the effects of these factors on biogenic amine content and other qualitative properties...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5643805/ https://ncbi.nlm.nih.gov/pubmed/29085131 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2845-8 |
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