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Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening

journal contribution
posted on 2024-08-21, 04:26 authored by M Kargozari, S Moini, A Akhondzadeh Basti, Z Emam-Djomeh, Mehran GhasemlouMehran Ghasemlou, I Revilla Martin, H Gandomi, AA Carbonell-Barrachina, A Szumny
Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening

History

Journal

LWT

Volume

59

Pagination

849-858

Publisher DOI

ISSN

0023-6438

eISSN

1096-1127

Language

English

Publication classification

C1.1 Refereed article in a scholarly journal

Issue

2P1

Publisher

ELSEVIER

Usage metrics

    Research Publications

    Categories

    Keywords

    Science & TechnologyLife Sciences & BiomedicineFood Science & TechnologyCamel meatHump fatFatty acid profileBeefFermented sausageSTARTER CULTURESQUALITYBEEF

    Licence

    CC BY-NC-ND 4.0

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