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The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product

Crossref DOI link: https://doi.org/10.1007/s13197-021-05137-x

Published Online: 2021-05-27

Published Print: 2022-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

AKSU, Muhammet İrfan https://orcid.org/0000-0001-9391-6955
ERDEMİR, Ebru
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Text and Data Mining valid from 2021-05-27

Version of Record valid from 2021-05-27
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Article History

Revised: 30 March 2021

Accepted: 6 May 2021

First Online: 27 May 2021

Declarations

:

: The authors declare no potential conflict of interest.

: This article does not require IRB/IACUC approval because there are no human and animal participants.

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