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Microbiological and biochemical changes of Turkish sausage (sucuk) during processing and storage | Sucukta üretim ve depolama sırasında meydana gelen mikrobiyolojik ve biyokimyasal değişmeler

2007

Dalmış, Ü., Ankara Univ., Faculty of Engineering, Ankara (Turkey). Div. of Food Engineering

AGROVOC关键词
acide gras almacenamiento analyse microbiologique analyse organoleptique bacteria coliforme chemical composition chemicophysical properties coliform bacteria color colour composition chimique contenido de humedad contenido proteico couleur cultivos iniciadores culture starter fatty acids fermentation heat treatment lactic acid bacteria lipid content lipolyse lipolysis meat products microbiological analysis moisture content organoleptic analysis oxidation oxydation procesamiento processing production productos de la carne protein content proteolisis proteolysis salchicha saucisse sausages starter cultures stockage storage teneur en eau teneur en lipides traitement traitement thermique turkey turquie
书目信息
出版者
Ankara Univ., Graduate School of Natural and Applied Sciences
页码
157 p.
其它主题
Bacterias acidolaicticas; Bacta©rie coliforme; Produit carna©; Prota©olyse; Aucidos grasos; Anailisis microbiola³gico; Turqua­a; Propria©ta© physicochimique; Produccia³n; Lipa³lisis; Composicia³n quimica; Propiedades fisicoqua­micas; Tratamiento ta©rmico; Fermentacia³n; Oxidacia³n; Anailisis organola©ptico; Contenido de la­pidos; Bacta©rie lactique; Teneur en prota©ines
语言
土耳其
注释
Summaries (En, Tr)
55 tables
28 fig.
ref.
Thesis (PhD in Food Engineering)
类型
Summary; Thesis
团体作者
Ankara Univ., Graduate School of Natural and Applied Sciences, Ankara (Turkey)
2012-11-15
AGRIS AP
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