Effect of bitter orange albedo addition at different concentrations on quality of naturally fermented Turkish style sausages | Farklı oranlarda turunç albedosu ilavesinin sucuk kalitesi üzerine etkisi

additif alimentaire aditivos alimentarios adulteration analyse microbiologique analyse organoleptique calentamiento calidad de los alimentos chauffage chemical composition chemicophysical properties color colour composition chimique contenido de humedad contenido proteico couleur fermentation firmeza firmness food additives food quality formulaciones formulation formulations heating lactic acid bacteria lipid content lutte physique meat products meat texture microbiological analysis moisture content organoleptic analysis ph physical control productos de la carne protein content salchicha saucisse sausages teneur en eau teneur en lipides textura de la carne texture de la viande turkey turquie