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

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

Search for other papers by R. Sakata in
Current site
Google Scholar
PubMed Close
,
K. Khademi 2Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey

Search for other papers by K. Khademi in
Current site
Google Scholar
PubMed Close
,
N. Awad 2Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey

Search for other papers by N. Awad in
Current site
Google Scholar
PubMed Close
,
M. Çam 2Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey

Search for other papers by M. Çam in
Current site
Google Scholar
PubMed Close
,
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

Search for other papers by H. Yetim in
Current site
Google Scholar
PubMed Close
, und
A. Ahhmed 2Food Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Turkey

Search for other papers by A. Ahhmed in
Current site
Google Scholar
PubMed Close
Art:
Kapitel
Seiten:
402–403
DOI:
https://doi.org/10.3920/9789086868605_177

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT
Add to Cart
Token einlösen