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Author: Muhammet Irfan Aksu
2 Articles are founded.
Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing, a Dry-Cured Meat Product
Korean J Food Sci Anim Resour 2017;37(1):18-28.
https://doi.org/10.5851/kosfa.2017.37.1.18
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https://doi.org/10.5851/kosfa.2017.37.1.18
Changes in the Physico-chemical and Microbial Quality during the Production of Pastırma Cured with Different Levels of Sodium Nitrite
Korean J Food Sci Anim Resour 2016;36(5):617-625.
https://doi.org/10.5851/kosfa.2016.36.5.617
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https://doi.org/10.5851/kosfa.2016.36.5.617