KG
Kaban, Guezin
6 yayın · 78 atıf · 2022–2024
Yayın
6
Atıf
78
Yıllar
3
Yayınlar
| Başlık | Yıl | Tip | Atıf |
|---|---|---|---|
|
Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type
|
2024 | Article | 3 |
|
Partial Replacement of NaCl by KCl, MgCl<sub>2</sub> and CaCl<sub>2</sub> Chloride Salts in the Production of Sucuk: Effects on Volatile Compounds, Lipid Oxidation, Microbiological and Sensory Properties
|
2023 | Article | 8 |
|
Evaluation of Autochthonous Coagulase-Negative Staphylococci as Starter Cultures for the Production of Pastirma
|
2023 | Article | 4 |
|
Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage
|
2023 | Article | 9 |
|
Effect of sodium replacement on the quality characteristics of pastirma (a dry-cured meat product)
|
2023 | Article | 14 |
|
Risk assessment of acrylamide and 5-hydroxymethyl-2-furfural (5-HMF) exposure from bread consumption: Turkey
|
2022 | Article | 40 |