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

✍ Scribed by Kargozari, Mina (author);Moini, Sohrab (author);Akhondzadeh Basti, Afshin (author);Emam-Djomeh, Zahra (author);Ghasemlou, Mehran (author);Revilla Martin, Isabel (author);Gandomi, Hassan (author);Carbonell-Barrachina, Ángel A. (author);Szumny, Antoni (author)

• Book ID: 124140639
• Publisher: Academic Press
• Year: 2014
• Tongue: English
• Weight: 681 KB
• Volume: 59
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2014.05.033