The curing method significantly affected the contents of salt, nitrite, nitrite/nitrate rate at the level of P
📌 3 Key Takeaways
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Objective & Hypothesis:The effects of starter culture (Staphylococcus carnosus + Lactobacillus pentosus) on some physical, chemical and microbiological properties of pastırma produced with brine and dry curing methods were investigated.
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Key Findings & Data:The effects of starter culture (Staphylococcus carnosus + Lactobacillus pentosus) on some physical, chemical and microbiological properties of pastırma produced with brine and dry curing methods were investigated.
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Conclusion & Impact:The curing method significantly affected the contents of salt, nitrite, nitrite/nitrate rate at the level of P
The effects of starter culture (Staphylococcus carnosus + Lactobacillus pentosus) on some physical, chemical and microbiological properties of pastırma produced with brine and dry curing methods were investigated. The curing method significantly affected the contents of salt, nitrite, nitrite/nitrate rate at the level of P
Özet
The effects of starter culture (Staphylococcus carnosus + Lactobacillus pentosus) on some physical, chemical and microbiological properties of pastırma produced with brine and dry curing methods were investigated. The curing method significantly affected the contents of salt, nitrite, nitrite/nitrate rate at the level of P
AKSU, M. İ., KAYA, M. (2002). Production of Pastırma with Different Curing Methods and Using Starter Culture. Turkish Journal of Veterinary and Animal Sciences, Cilt: 26 - Sayı: 4, 909–916. https://ajindex.com/articles/175292