The Changes in Physicochemical Properties of Turkish Cooked Salami at the Point of Sale (Pos)

于63rd International Congress of Meat Science and Technology
著者：
R. Sakata 1Laboratory of Food Science, School of Veterinary Medicine, Azabu University, Sagamihara, Japan

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K. Khademi 2Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey

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N. Awad 2Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey

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M. Çam 2Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey

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H. Yetim 3Department of Gastronomy and Culinary Arts, Faculty of Fine Arts, Istanbul Gelişim University, Istanbul, Turkey; abdullatef@erciyes.edu.tr; sakata@azabu-u.ac.jp

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A. Ahhmed 2Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey

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类型:
章节
Page Range:
402–403
DOI:
https://doi.org/10.3920/9789086868605_177

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