U.S. flag

An official website of the United States government

OpenAGRICOLA

Main content area

Quality characteristics of doner kebab made from sucuk dough which is a dry fermented Turkish sausage.

Journal Title:
Meat science.
Journal Volume/Issue:
2004 Aug., v. 67, no. 4
Main Author:
Gonulalan, Z.
Other Authors:
Yetim, H. and Kose, A.
Format:
Article
Language:
English
Subjects:
traditional foods
sausages
ground beef
fermented foods
raw foods
frozen storage
storage time
cooked foods
food processing quality
chemical analysis
moisture content
crude protein
lipid content
ash content
pH
thiobarbituric acid-reactive substances
plate count
bacterial contamination
yeasts
molds (fungi)
storage quality
sensory evaluation
off flavors
off odors
texture
color
appearance (quality)
food acceptability
View in NAL's Catalog:
IND43632866