首页|期刊导航|食品科学与人类健康(英文)|Effect of sodium replacement on the quality characteristics of pastırma(a dry-cured meat product)

Effect of sodium replacement on the quality characteristics of pastırma(a dry-cured meat product)

BarışYalınkılıç Güzin Kaban Mükerrem Kaya

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.266-274,9.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.266-274,9.DOI:10.1016/j.fshw.2022.07.007

Effect of sodium replacement on the quality characteristics of pastırma(a dry-cured meat product)

BarışYalınkılıç ¹Güzin Kaban ²Mükerrem Kaya²

作者信息

1. Department of Gastronomy and Culinary Arts,Faculty of Fine Arts and Architecture,İstanbul Gedik University,Kartal,Istanbul 34876,Turkey
2. Department of Food Engineering,Faculty of Agriculture,Atatürk University,Erzurum 25240,Turkey
折叠

摘要

关键词

Pastırma/Chloride salts/Volatile compounds/Cathepsin/Lipase

分类

轻工纺织

引用本文复制引用

BarışYalınkılıç,Güzin Kaban,Mükerrem Kaya..Effect of sodium replacement on the quality characteristics of pastırma(a dry-cured meat product)[J].食品科学与人类健康(英文),2023,12(1):P.266-274,9.

基金项目

supported by Scientific Research Projects Council of Atatürk University (BAP 2012/251) （BAP 2012/251）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

访问量0

下载量0

段落导航