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Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening

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Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening

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Zungur-Bastıoğlu, A.; Serdaroğlu, M.; Öztürk, B.; Nacak, B. (2018). Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1179-7. https://doi.org/10.4995/IDS2018.2018.7966

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/117043

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Title: Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening
Author:
Issued date:
Abstract:
[EN] In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by ...[+]
Subjects: Drying , Dehydration , Dewatering , Emerging technologies , Products quality , Process control , Environmental , Evaporation , Sublimation , Diffusion , Energy , Intensification , Sucuk , Fermented sausage , Dry fermentation , Fat replacement , Olive oil , Turkey meat
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
ISBN: 9788490486887
Source:
IDS 2018. 21st International Drying Symposium Proceedings.
DOI: 10.4995/IDS2018.2018.7966
Publisher:
Editorial Universitat Politècnica de València
Publisher version: http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7966
Conference name: 21st International Drying Symposium
Conference place: Valencia, Spain
Conference date: Septiembre 11-14, 2018
Thanks:
The authors gratefully acknowledge the financial support from the Scientific and Technological Research Council of Turkey (TUBITAK) under the project number: 214-O181.
Type: Capítulo de libro Comunicación en congreso

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