Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage
Eyüp Uşan, Gülden Başyiğit Kılıç, Birol Kılıç
Topics & Concepts
Aloe veraTBARSFood scienceChemistryPseudomonas fluorescensNitriteFermentationListeria monocytogenesBiologyMicrobiologyBacteriaAntioxidantLipid peroxidationBiochemistryGeneticsNitrateOrganic chemistryPhytochemistry and biological activity of medicinal plantsBee Products Chemical AnalysisMeat and Animal Product Quality