Quality Characteristics on Adding Blood Levels to Blood Sausage
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چکیده
منابع مشابه
Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage)
Fifty sucuks (19 factory sucuks and 31 butcher’s sucuks) were collected from local markets and butchers. Chemical, microbiological and overall sensory qualities of sucuks were investigated. There was a great variation in the concentrations of biogenic amines and levels of residual nitrite in them. Aerobic plate, lactic acid bacteria, and mould and yeast counts of factory sucuks varied from 5.56...
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ژورنال
عنوان ژورنال: Korean journal of food and cookery science
سال: 2015
ISSN: 2287-1780
DOI: 10.9724/kfcs.2015.31.6.741