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Microbiological properties and volatile compounds of salted-dried goose
Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this study, the leg and breast parts of salted-dried goose carcasses were analyzed in terms of microbiological properties and v...
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| Publié dans: | Poult Sci |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Elsevier
2020
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7587752/ https://ncbi.nlm.nih.gov/pubmed/32241515 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2019.11.057 |
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