EFFECTS OF OLIVE LEAF EXTRACT ON THE OXIDATION STABILITY AND MICROBIOLOGICAL QUALITY OF DRY FERMENTED SAUSAGE (SUCUK).
Ş Kurt, HG Ceylan - Carpathian Journal of Food Science & …, 2017 - search.ebscohost.com
The effects of olive leaf extract (OLE; 0, 125, 250 and 500 ppm) on the physical, chemical
and microbiological properties (pH, free fatty acids, thiobarbituric acid, colour, total aerobic …
and microbiological properties (pH, free fatty acids, thiobarbituric acid, colour, total aerobic …
[PDF][PDF] Detection of adulterations in fermented and heat-treated Turkish type sausages by histological examination.
E İnce, N Özfiliz - 2018 - dergipark.org.tr
In this study, Turkish type sausages were prepared by fermentation and heat treatment after
adding prohibited tissues and organs, listed in the Communique of Meat and Meat Products …
adding prohibited tissues and organs, listed in the Communique of Meat and Meat Products …
Evaluation of Chemical Analyses of Experimentally Prepared Fermented and Heat-Treated Sausages
E İnce, MM Efil, N Özfiliz - Scientific journal" Meat …, 2022 - journalmeattechnology.com
Sausages are very open to adulteration because of its preparation procedures. The purpose
of this study was to examine the chemical composition of the fermented and heat-treated …
of this study was to examine the chemical composition of the fermented and heat-treated …
Characteristics of traditional Turkish fermented soudjouk and current situation
B Nazlı, H Pehlivanoğlu… - International Journal of …, 2017 - openaccess.izu.edu.tr
In this review study, it is aimed to give an information about the current situation and
characteristics of the Traditional Turkish Fermented Soudjouk which has been known since …
characteristics of the Traditional Turkish Fermented Soudjouk which has been known since …
Identification and Characterization of Antioxidant and Antimicrobial Peptides from Enzymatic Hydrolysates of Turkish Fermented Sausage (Sucuk)
Y Figen, R GÖKCE - 2024 - researchsquare.com
In this study, in order to examine the effect of fermentation on bioactive peptide (BAP)
formation, samples were taken from fermented sucuks produced by the traditional method …
formation, samples were taken from fermented sucuks produced by the traditional method …
Evaluation of Some Quality Characteristics of Fermented Sucuks Produced by Butchers with Traditional Methods in terms of Compliance with Standards
This research was carried out to determine some microbiological and physicochemical
characteristics of fermented sucuks produced by butchers in Siirt with traditional methods …
characteristics of fermented sucuks produced by butchers in Siirt with traditional methods …
[PDF][PDF] Kocatepe Veterinary Journal
BHH SANCAK - academia.edu
This research was carried out to determine some microbiological and physicochemical
characteristics of fermented sucuks produced by butchers in Siirt with traditional methods …
characteristics of fermented sucuks produced by butchers in Siirt with traditional methods …