Mechanical and Microbiological Properties of Natural Casings Using in Meat Products

The aim of this study is to investigate microbiological and mechanical specifications of the 21 natural casings were provided from various retail markets, slaughter houses and meat processing plants in Turkey that is ready to process. The ash content of the casings were varied between 0.61-3.07% (P

Et Ürünlerinde Kullanılan Doğal Kılıfların Mekanik ve Mikrobiyolojik Özellikleri

Bu çalışmanın amacı Türkiye’nin çeşitli bölgelerindeki perakende satış mağazalarından, kesimhanelerden ve et işleme tesislerinden tedarik edilen kullanıma hazır 21 doğal kılıfın mikrobiyolojik ve mekanik özelliklerinin araştırılmasıdır. Kılıfların kül içeriği %0.61-3.07 arasında tespit edilmiştir (P

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Kafkas Üniversitesi Veteriner Fakültesi Dergisi-Cover
  • ISSN: 1300-6045
  • Yayın Aralığı: Yılda 6 Sayı
  • Başlangıç: 1995
  • Yayıncı: Kafkas Üniv. Veteriner Fak.
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