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Journal Abstract Search

176 related items for PubMed ID: 22202881

  • 1. The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk.
    Yalinkiliç B, Kaban G, Kaya M.
    Food Microbiol; 2012 Apr; 29(2):255-9. PubMed ID: 22202881
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  • 4. Sucuk and pastırma: microbiological changes and formation of volatile compounds.
    Kaban G.
    Meat Sci; 2013 Dec; 95(4):912-8. PubMed ID: 23608196
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  • 5. The effect of different fermentation intervals on the quality characteristics of heat-treated and traditional sucuks.
    Ercoşkun H, Taği S, Ertaş AH.
    Meat Sci; 2010 May; 85(1):174-81. PubMed ID: 20374882
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  • 6. Properties of reformulated hot dog sausage without added nitrites during chilled storage.
    Ruiz-Capillas C, Herrero AM, Tahmouzi S, Razavi SH, Triki M, Rodríguez-Salas L, Samcová K, Jiménez-Colmenero F.
    Food Sci Technol Int; 2016 Jan; 22(1):21-30. PubMed ID: 25480689
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  • 7. Effects of in situ exopolysaccharide production and fermentation conditions on physicochemical, microbiological, textural and microstructural properties of Turkish-type fermented sausage (sucuk).
    Dertli E, Yilmaz MT, Tatlisu NB, Toker OS, Cankurt H, Sagdic O.
    Meat Sci; 2016 Nov; 121():156-165. PubMed ID: 27318460
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  • 10. Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage.
    Kılıç B, Özer CO.
    Meat Sci; 2017 Sep; 131():18-24. PubMed ID: 28453979
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  • 15. Effect of varying salt and fat levels on the sensory quality of beef patties.
    Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.
    Meat Sci; 2012 Aug; 91(4):460-5. PubMed ID: 22445488
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  • 20. Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.).
    Verma AK, Sharma BD, Banerjee R.
    J Sci Food Agric; 2012 Jul; 92(9):1848-54. PubMed ID: 22511275
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