Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk)
Cemalettin Sarıçoban, Kübra Ünal
Topics & Concepts
Titratable acidChemistryFood scienceChewinessLightnessLactic acidFermentationOrange (colour)OdorBacteriaBiologyOpticsGeneticsOrganic chemistryPhysicsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and Physiology