Residual NO−3NO−2, carbonyl and TBA values of Turkish soudjouk manufactured by adding different starter cultures and using different ripening temperatures
- 1 April 1986
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 21 (5), 615-625
- https://doi.org/10.1111/j.1365-2621.1986.tb00399.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Analytical Errors Resulting from Nitrate Contamination of Filter PaperJournal of AOAC INTERNATIONAL, 1980
- Bilanz der Bildung von Pökelfarbstoff im MuskelfleischZeitschrift für Lebensmittel-Untersuchung und Forschung, 1979
- EFFECT OF ADDED SODIUM NITRITE AND SODIUM NITRATE ON SENSORY QUALITY AND NITROSAMINE FORMATION IN THURINGER SAUSAGEJournal of Food Science, 1975
- SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENINGJournal of Food Science, 1974
- POULTRY PRODUCT QUALITY. Carbonyl Composition and Organoleptic Evaluation of Mechanically Deboned Poultry MeatJournal of Food Science, 1972
- POULTRY PRODUCT QUALITY. 4. levels of Carbonyl Compounds in Fresh, Uncooked Chicken and Turkey SkinJournal of Food Science, 1971
- Untersuchung über die Lipide von DauerwürstenMolecular Nutrition & Food Research, 1967
- Use of 2,4-Dinitrophenylhydrazine for the Estimation of Micro Amounts of CarbonylsNature, 1965
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- Spectrophotometric Studies of Some 2,4-DinitrophenylhydrazonesAnalytical Chemistry, 1956