Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening
- Kargozari, M.
- Moini, S.
- Akhondzadeh Basti, A.
- Emam-Djomeh, Z.
- Ghasemlou, M.
- Revilla Martin, I.
- Gandomi, H.
- Carbonell-Barrachina, T.A.
- Szumny, A.
ISSN: 0023-6438
Datum der Publikation: 2014
Ausgabe: 59
Nummer: 2P1
Seiten: 849-858
Art: Artikel