Isabel
Revilla Martín
Catedrática de Universidad
Michigan State University
East Lansing, Estados UnidosMichigan State University-ko ikertzaileekin lankidetzan egindako argitalpenak (3)
2015
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Identification of selected Lactobacillus strains isolated from Siahmazgi cheese and study on their behavior after inoculation in fermented-sausage model medium
LWT - Food Science and Technology, Vol. 62, Núm. 2, pp. 1177-1183
2014
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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
LWT - Food Science and Technology, Vol. 59, Núm. 2P1, pp. 849-858
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Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage
Meat Science, Vol. 97, Núm. 1, pp. 104-114