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The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage
In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Korean Society for Food Science of Animal Resources
2016
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4942544/ https://www.ncbi.nlm.nih.gov/pubmed/27433100 http://dx.doi.org/10.5851/kosfa.2016.36.3.300 |