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Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios
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 sucuk samples...
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| Publicado no: | Korean J Food Sci Anim Resour |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Korean Society for Food Science of Animal Resources
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5932960/ https://ncbi.nlm.nih.gov/pubmed/29725233 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.38.1.152 |
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