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Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage(Sucuk)
Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage(Sucuk)
Detailed Information
- 자료유형
- 보고서
- ISSN
- 10112367
- 서명/저자
- Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage(Sucuk) / Sukru Kurt
- 형태사항
- pp. 1105-1111
- 기타저자
- Sukru Kurt
- 모체레코드
- 모체정보확인
- Control Number
- shingu:261991
MARC
008100708s2010 us a a eng■022 ▼a10112367
■245 ▼aEffect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage(Sucuk)▼dSukru Kurt
■300 ▼app. 1105-1111
■7001 ▼aSukru Kurt
■773 ▼tAsian-Australasian Journal of Animal Sciences▼g2010년 8월호 (제23권 8호)▼d2010, 08
■SIS ▼aS037670▼b64636▼h3▼s2▼fD
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