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Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels

Muhammet Irfan Aksu1, Ebru Erdemir1, Neslihan Çakıcı1

  • 1Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey.

Korean Journal for Food Science of Animal Resources
|November 19, 2016
PubMed

Keywords:
colourmicrobial qualitynitritepastırmaphysico-chemical quality

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