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A survey of the physico-chemical and microbiological quality of different pastırma types: a dry-cured meat product

机译：不同帕尔玛类型的物理化学和微生物质量调查：干腌肉产品

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Neslihan Çakıcı; Muhammet İrfan Aksu; Ebru Erdemir;
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年度 2014
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1. A survey of the physico-chemical and microbiological quality of different past???±rma types: a dry-cured meat product [J] . Neslihan ?ak?c?, Ebru Erdemir, Muhammet ?rfan Aksu CyTA Journal of Food . 2015,第2期

机译：过去不同的±rma类型的理化和微生物质量调查：干腌肉制品
2. A survey on the microbiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product [J] . I. Vilar, M. C. Garcia Fontan, B. Prieto, Journal of applied microbiology . 2000,第6期

机译：对西班牙传统肉类产品干腌熏肉生产过程中微生物学变化的调查
3. Effect of physico-chemical characteristics of raw muscles from three Iberian x Duroc genotypes on dry-cured meat products quality [J] . Ramirez M. R., Cava R. Food Science and Technology International . 2007,第6期

机译：三种伊比利亚x杜洛克基因型生肌肉的理化特性对干腌肉制品质量的影响
4. Overview on the microbiological quality of some meat products with impact on the food safety and health of people [C] . Laur Manea, Lavinia Buruleanu, Turid Rustad, 2017 E-Health and Bioengineering Conference . 2017

机译：某些肉制品的微生物质量概述，影响人们的食品安全和健康
5. Essential oils of herbs and spices in dry-cured meat products: Chemical characterization, antimicrobial properties, effect on foodborne pathogens and sensory acceptability in chourico. [D] . Garcia Diez, Juan. 2015

机译：干腌肉制品中的草药和香料香精油：化学特性，抗微生物特性，对食源性病原体的影响以及chourico的感官可接受性。
6. Changes in the Total Lipid Neutral Lipid Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing a Dry-Cured Meat Product [O] . Muhammet Irfan Aksu, Mehmet Dogan, Ahmet Necdet Sirkecioglu 2017

机译：干肉制品Pastırma加工过程中磷脂馏分的总脂质中性脂质磷脂和脂肪酸组成的变化
7. Development of dry-cured sausages using spent-hen meat: manufacturing practices and product physical, chemical and microbiological quality [O] . Kamlesh Boodhoo, Sunita Jeewantee Santchurn 2015

机译：使用废母猪开发干腌香肠：制造实践和产品物理，化学和微生物质量

A survey of the physico-chemical and microbiological quality of different pastırma types: a dry-cured meat product

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