Yayınlanmış 1 Ocak 2018
| Sürüm v1
Dergi makalesi
Açık
The effects of different spices and fat types on the formation of heterocyclic aromatic amines in barbecued sucuk
Yazarlar/Oluşturanlar
- 1. Selcuk Univ, Fac Agr, Dept Food Engn, TR-42050 Konya, Turkey
- 2. Ataturk Univ, Fac Agr, Dept Food Engn, Erzurum, Turkey
Açıklama
BACKGROUNDSucuk is one of the popular traditional Turkish meat products. The aim of this research was to evaluate the effects of different spices (clove, 0.2%; cinnamon, 0.5%) and animal fat types (beef fat, tallow, subcutaneous and tail fat) on the formation of heterocyclic aromatic amine (HCA) in barbecued sucuk.
Dosyalar
bib-302ea083-3da7-4651-97ab-f22a04d6fd26.txt
Dosyalar
(218 Bytes)
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