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Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing, a Dry-Cured Meat Product

Pastırma is a dry-cured meat product, produced from whole beef or water buffalo muscles. This study was carried out to investigate the effect of production stages (raw meat, after curing, after 2(nd) drying and pastırma) on the total lipid, neutral lipid, phospholipid and fatty acid composition of p...

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Detalles Bibliográficos
Autores principales:	Aksu, Muhammet Irfan, Dogan, Mehmet, Sirkecioglu, Ahmet Necdet
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355580/ https://www.ncbi.nlm.nih.gov/pubmed/28316467 http://dx.doi.org/10.5851/kosfa.2017.37.1.18

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