The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method.

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第一作者： Emel,Oz

第一单位： Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey.

作者： Emel,Oz ^[1] ; Emre,Kabil ^[2] ; Mükerrem,Kaya ^[1]

作者单位： Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Turkey. ^[1] Armutlu Vocational School, Food Processing Division, Yalova University, 77500 Yalova, Turkey. ^[2]

关键词 Curing agent Free amino acid composition Past?rma Residual nitrite SDS-PAGE profile

DOI 10.1007/s13197-020-04889-2

PMID 34194114

发布时间 2022-07-16

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Journal of food science and technology

2021年58卷7期

2806-2814页

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The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method.

Journal of food science and technology

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Journal of food science and technology

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The effects of curing agents on the proteolysis and lipid oxidation of pastırma produced by the traditional method.

Journal of food science and technology

相似文献

Journal of food science and technology

相关期刊

检索历史清除