Some Chemical Characteristics of Sucuk and Salami Samples Available at Retail in Adana
The aim of this study was to investigate some chemical characteristics and residual nitrite and nitrate levels of sucuk and salami samples collected from retail outlets of major supermarkets in Adana province. A total of 36 sucuk samples (12 brands; 7 national and 5 local producers) and 30 salami sa...
Saved in:
| Main Author: | Hakan Benli |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2017-10-01
|
| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1357 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Evaluation of Quality Characteristics of Commercial Fermented Sausages (Sucuk and Heat-Treated Sucuk)
by: Zeynep Feyza Yılmaz Oral, et al.
Published: (2023-10-01) -
Investigation of Uses of Purple and Orange Sweet Potato Dietary Fiber Concentrates in Sucuks
by: Meryem Göksel Saraç, et al.
Published: (2021-09-01) -
Chicken salami production by adding beef
by: Abdullah Keleş, et al. -
Investigation of the Microbiological Quality of Tokat Bez Sucuk
by: Nesrin Kaval, et al.
Published: (2020-12-01) -
Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type
by: Mükerrem Kaya, et al.
Published: (2024-11-01)