Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage

Aksu, Muhammet İrfan; Kaya, Mükerrem

doi:10.1016/j.foodcont.2003.09.006

Makale Tam Makale Uluslararası 2004 Açık erişimli

Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage

Muhammet İrfan Aksu, Mükerrem Kaya

Food Control Cilt 15 · Sayı 8 · ss. 591–595 · 01.12.2004

DOI ile aç

Özet

The effect of dried-ground Urtica dioica L. on microbiological characteristics of Turkish dry-fermented sausage (sucuk) were investigated. Dried-ground Urtica dioica L. was added to sucuk batters by the rate of 0%, 1%, 3% and 5%, and microbiological analysis were made on the 0, 3, 7, 10 and 14 days of ripening period.

Anahtar kelimeler

Escherichia coli O157 : H7 Urtica dioica L. (Stinging nettle) sucuk (Turkish dry-fermented sausage) meat product microbial flora

Atıf için künye

Aksu, M. İ., & Kaya, M. (2004). Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage. Food Control, 15(8), 591–595. https://doi.org/10.1016/j.foodcont.2003.09.006

BibTeX

@article{aksu2004-273846,
  author = {Aksu, Muhammet İrfan and Kaya, Mükerrem},
  title = {Effect of usage Urtica dioica L. on microbiological properties of sucuk, a Turkish dry-fermented sausage},
  journal = {Food Control},
  year = {2004},
  volume = {15},
  number = {8},
  pages = {591--595},
  issn = {0956-7135},
  doi = {10.1016/j.foodcont.2003.09.006},
  url = {https://akademik.atauni.edu.tr/yayinlar/273846-effect-of-usage-urtica-dioica-l-on-microbiological-properties-of-sucuk-a-turkish}
}