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Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage (Sucuk)
Sucuk Dry Fermented Sausage Nitrite Heat Treatment Oxidation
2016/5/5
In order to determine the potential for reduction of nitrite levels and ripening period with heat treatment, the effects of ripening period (1-13 days), nitrite level (45-195 ppm), and heat treatment ...