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The effect of quality and the use of hot smoking on the development of Postrami production techniques

2003

Gurbuz, U. | Dogruer, Y. | Yalcin, S. | Nizamlioglu, M. | Guner, A.(Selcuk Univ., Faculty of Veterinary Medicine, Konya (Turkey))

AGROVOC Keywords
ahumado calidad carne ahumada fermented products fumage meat products procesamiento processing productos de la carne productos fermentados produit carné produit fermenté quality qualité smoked meat smoking traitement turkey turquie turquía viande fumée
Bibliographic information
Volume 19 Issue 1-2 ISSN 1011-2057
Pagination
pp. 57-66
Language
Turkish
Note
Summaries (En, Tr)
3 tables; 1 fig.; 32 ref.
Translated Title
Pastirma yapim teknolojisinin gelistirilmesinde sicak dumanlama uygulanmasi ve kaliteye etkisi
Type
Summary
Corporate Author
Selcuk Univ., Research Fund, Konya (Turkey)
2004-08-15
AGRIS AP
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