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

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First published October, 2023

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

Mine Kırkyol, Ahmet Akköse

Food Science and Technology International

Select article: Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes

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First published March, 2020

Treatment of pastirma with pulsed UV light: Modeling of Staphylococcus aureus inactivation and assessment of quality changes

Nene Meltem Keklik

Food Science and Technology International

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