Work

Investigation of textural and physicochemical changes during the manufacturing process of pastırma, a dry-cured meat product

Year: 2022

Type: article

Source: Food Science and Technology International

DOI: 10.1177/10820132221112736

Authors: Mine Kırkyol, Ahmet Akköse

Institution: Atatürk University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4284886481

FWCI: 0.745

Cites: 37

Cited by: 11

Related to: 10