Determination of quality properties of Kastamonu pastırma: A dry-cured meat product
| العنوان: | Determination of quality properties of Kastamonu pastırma: A dry-cured meat product |
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| المؤلفون: | Hüseyin GENÇCELEP, Barış İHTİYAR, Mustafa Onur YÜZER |
| المصدر: | Harran Tarım ve Gıda Bilimleri Dergisi. :491-500 |
| بيانات النشر: | Harran Tarim ve Gida Dergisi, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | General Medicine |
| الوصف: | Pastırma is a Turkish dried meat product that has been produced for centuries with its unique production technology. It is produced from whole muscle and/or muscles obtained from certain parts of beef and buffalo carcasses. This is the first study dealing with some physicochemical properties of Kastamonu pastırma produced mostly sırt and kuşgömü. Significant differences were determined among the pastırma types in all analyses (P |
| تدمد: | 2148-5003 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::675bace2b8562c56ab9679a64292f39d https://doi.org/10.29050/harranziraat.1082192 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi...........675bace2b8562c56ab9679a64292f39d |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 21485003 |
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