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PAZI TOZU İLAVESİ VE ÜRETİM FAKTÖRLERİNİN ISIL İŞLEM GÖRMÜŞ FERMENTE SUCUKLARDA KALINTI NİTRİT MİKTARI ÜZERİNE ETKİSİ

Yıl 2020, Cilt: 45 Sayı: 4, 825 - 835, 21.06.2020
https://doi.org/10.15237/gida.GD20064

Öz

Bu çalışma, ısıl işlem görmüş sucuklarda doğal bir nitrat kaynağı olarak pazı (Beta vulgaris L. var. cicla) tozunun (PT) kullanımını değerlendirmek amacıyla gerçekleştirilmiştir. Kontrol (KN) örneği 150 ppm sodyum nitrat; PT1 örneği 75 ppm sodyum nitrat ve 75 ppm-nitrat içeren PT; PT2 örneği ise 150 ppm-nitrat içeren PT ile hazırlanmıştır. Örneklerin kimyasal kompozisyonu arasında farklılık tespit edilmemiştir (P >0.05). PT konsantrasyonlarının artması; pH değerinin yükselmesi, asitliğin azalması ve L*, a* ve b* değerlerinin düşmesine neden olmuştur (P <0.05). Sucuk hamuru ve fermentasyon sonrasında en yüksek kalıntı nitrit konsantrasyonları KN örneklerinde kaydedilmiştir (P <0.05). Isıl işlem, PT1 ve PT2 örneklerinin kalıntı nitrit düzeylerini önemli ölçüde etkilemiş; son ürün örnekleri arasında PT2 grubunun en yüksek kalıntı nitrit miktarına sahip olduğu belirlenmiştir (P <0.05). Doğal nitrat içeren kaynaklarla birlikte ek bileşenlerin ve/veya yenilikçi uygulamaların kullanılması gerektiği sonucuna varılmıştır.

Kaynakça

  • Alahakoon, A.U., Jayasena, D.D., Ramachandra, S., Jo, C. (2015). Alternatives to nitrite in processed meat: Up to date. Trends Food Sci Technol, 45(1): 37–49. doi: 10.1016/j.tifs.2015.05.008.
  • Alibas, İ., Okursoy, R. (2012). Determination of some technical properties of collards (Brassica oleracea L. var. acephala), chard (Beta vulgaris L. var. cicla) and spinach (Spinacia oleracea L.) leaves. Journal of Agricultural Faculty of Bursa Uludag University, 26(1): 39–48 [in Turkish].
  • AOAC (2012). Official Methods of Analysis, Latimer, G.W. (Ed.), 19th ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA.
  • Bakhtiary, F., Sayevand, H.R., Khaneghah, A.M., Haslberger, A.G., Hosseini, H. (2018). Antibacterial efficacy of essential oils and sodium nitrite in vacuum processed beef fillet. Appl Food Biotechnol, 5(1): 1–10. doi: 10.22037/afb.v5i1.17118.
  • Bázan-Lugo, E., García-Martínez, I., Alfaro-Rodríguez, R.H., Totosaus, A. (2012). Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste. J Sci Food Agric, 92(8): 1627–1632. doi: 10.1002/jsfa.4748.
  • De Maere, H., Fraeye, I., De Mey, E., Dewulf, L., Michielsi C., Paelinck, H., Chollet, S. (2016). Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages. Meat Sci, 114: 1–7. doi: 10.1016/j.meatsci.2015.11.024.
  • De Maere, H., Chollet, S., De Brabanter, J., Michiels, C., Paelinck, H., Fraeye, I. (2018). Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages. Meat Sci, 135: 46–53. doi: 10.1016/j.meatsci.2017.08.024.
  • de Oliveira, T.L.C., de Carvalho, S.M., de Araújo Soares, R., Andrade, M.A., das Graças Cardoso, M., Ramos, E.M., Piccoli, R.H. (2012). Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite. LWT - Food Sci Technol, 45(2): 204–212. doi: 10.1016/j.lwt.2011.09.006.
  • Djeri, N., Williams, S.K. (2014). Celery juice powder used as nitrite substitute in sliced vacuum-packaged turkey bologna stored at 4C for 10 weeks under retail display light. J Food Qual, 37(5): 361–370. doi: 10.1111/jfq.12102.
  • Flynn, A.W., Bramblett, V.D. (1975). Effects of frozen storage, cooking method and muscle quality on attributes of pork loins. J Food Sci, 40(3): 631–633. doi: 10.1111/j.1365-2621.1975.tb12544.x.
  • Govari, M., Pexara, A. (2015). Nitrates and nitrites in meat products. J Hellenic Vet Med Soc, 66(3): 127–140. https://doi.org/10.12681/jhvms.15856.
  • Hamdi, M., Nasri, R., Dridi, N., Moussa, H., Ashour, L., Nasri, M. (2018). Improvement of the quality and the shelf life of reduced-nitrites turkey meat sausages incorporated with carotenoproteins from blue crabs shells. Food Control, 9: 148–159. doi: 10.1016/j.foodcont.2018.03.048.
  • Hayes, J.E., Canonico, I., Allen, P. (2013). Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll. Meat Sci, 95(3): 755–762. doi: 10.1016/j.meatsci.2013.04.049.
  • Honikel, K.O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Sci, 78(1–2): 68–76. doi: 10.1016/j.meatsci.2007.05.030.
  • Jackson, A.L., Kulchaiyawat, C., Sullivan, G.A., Sebranek, J.G., Dickson, J.S. (2011). Use of natural ingredients to control growth of Clostridium perfringens in naturally cured frankfurters and hams. J Food Prot, 74(3): 417–424. doi: 10.4315/0362-028X.JFP-10-365.
  • Kaban, G. (2013). Sucuk and pastırma: Microbiological changes and formation of volatile compounds. Meat Sci, 95(4): 912–918. doi: 10.1016/j.meatsci.2013.03.021.
  • Kurt, S., Zorba, Ö. (2010). Effect of ripening period, nitrite level and heat treatment on the chemical characteristics of turkish dry fermented sausage (sucuk). Asian-Australas J Anim Sci, 23(8): 1105–1111. doi: 10.5713/ajas.2010.90565.
  • Li, L., Shao, J., Zhu, X., Guanghong, Z., Xu, X. (2013). Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage. Int J Food Science and Tech, 48(6): 1157–1164. doi: 10.1111/ijfs.12069.
  • Magrinyà, N., Bou, R., Rius, N., Codony, R., Guardiola, F. (2016). Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage. Food Sci Technol Int, 22(3): 221–234. doi: 10.1177/1082013215586915.
  • Martínez, L., Bastida, P., Castillo, J., Ros, G., Nieto, G. (2019). Green alternatives to synthetic antioxidants, antimicrobials, nitrates, and nitrites in clean label Spanish Chorizo. Antioxidants, 8(6): E184. doi: 10.3390/antiox8060184.
  • Mzoughi, Z., Chahdoura, H., Chakroun, Y., Cámara, M., Fernández-Ruiz, V., Morales, P., Mosbah, H., Flamini, G., Snoussi, M., Majdoub, H. (2019). Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities. Food Res Int, 119: 612–621. doi: 10.1016/j.foodres.2018.10.039.
  • Oztay, F., Sacan, O., Kayalar, O., Bolkent, S., Ipci, Y., Kabasakal, L., Sener, G., Yanardag, R. (2015). Chard (Beta vulgaris var. cicla) extract improved hyperglycemia-induced oxidative stress and surfactant-associated protein alterations in rat lungs. Pharm Biol, 53(11): 1639–1646. doi: 10.3109/13880209.2014.997252.
  • Öztürk-Kerimoğlu, B., Nacak, B., Özyurt, V.H., Serdaroğlu, M. (2019). Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing. J Food Biochem, 43: e13007. doi: 10.1111/jfbc.13007.
  • Öztürk, B., Serdaroǧlu, M., Ergezer, H. (2015). Nitrite and nitrate in meat and meat products; Advantages, legislation and recent alternative approaches. Academic Food Journal, 13(3): 257–264. [in Turkish].
  • Pinsirodom, P., Parinyapatthanaboot, T., Taprap, R., Kaewthong, P. (2019). The in vitro scavenging ability of anthocyanin extracts from roselle calyces against reactive nitrogen species and their potential use for nitrite reduction in meat. Curr Res Nutr Food Sci, 7(2): 340–349. doi: 10.12944/CRNFSJ.7.2.04.
  • Posthuma, J.A., Rasmussen, F.D., Sullivan, G.A. (2018). Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system,” LWT - Food Sci Technol, 95: 47–50. doi: 10.1016/j.lwt.2018.04.040.
  • Riel, G., Boulaaba, A., Popp, J., Klein, G. (2017). Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages – Impact on microbiological, physicochemical and sensory aspects. Meat Sci, 131: 166–175. doi: 10.1016/j.meatsci.2017.05.007.
  • Sacan, O., Yanardag, R. (2010). Antioxidant and antiacetylcholinesterase activities of chard (Beta vulgaris L. var. cicla). Food Chem Toxicol, 48(5): 1275–1280. doi: 10.1016/j.fct.2010.02.022.
  • Shin, D.M., Hwang, K.E., Lee, C.W., Kim, T.K., Park, Y.S., Han, S.G. (2017). Effect of Swiss chard (Beta vulgaris var. cicla) as nitrite replacement on color stability and shelf-life of cooked pork patties during refrigerated storage. Korean J Food Sci An, 37(3): 418–428. doi: 10.5851/kosfa.2017.37.3.418.
  • Soyer, A. (2005). Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk). Eur Food Res Technol, 221: 412–415. doi: 10.1007/s00217-005-1192-6.
  • Turkish Food Codex Regulation. (2013). Food Additives Regulation. No: 28693, 30.06.2013. Ministry of Food, Agricultural and Livestock, Ankara.
  • Turkish Food Codex Regulation. (2018). The Comminique on Meat, Prepared Meat Mixtures, and Meat Products. No: 30670, 2018/52. 29.01.2019. Ministry of Agricultural and Forestary, Ankara.

RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING

Yıl 2020, Cilt: 45 Sayı: 4, 825 - 835, 21.06.2020
https://doi.org/10.15237/gida.GD20064

Öz

This study was conducted to evaluate the utilization of chard (Beta vulgaris L. var. cicla) powder (CP) as a natural nitrate source in heat-treated sucuk (fermented Turkish sausage). Control (CN) sample was formulated with 150 ppm sodium nitrate, whereas CP1 sample was formulated with 75 ppm sodium nitrate plus 75 ppm-nitrate containing CP, and CP2 sample was formulated with 150 ppm-nitrate containing CP. No differences were obtained in chemical composition (P >0.05). Increased CP level resulted in increased pH and decreased acidity and L*, a*, and b* values (P <0.05). The highest residual nitrite concentrations were recorded in CN samples in the dough and after fermentation (P <0.05). Heat treatment affected residual nitrite levels of CP1 and CP2 samples, and in final products, CP2 samples had the highest residual nitrite content (P <0.05). Consequently, utilization of additional ingredients and/or innovative applications would be necessary in combination with naturally nitrate-containing sources.

Kaynakça

  • Alahakoon, A.U., Jayasena, D.D., Ramachandra, S., Jo, C. (2015). Alternatives to nitrite in processed meat: Up to date. Trends Food Sci Technol, 45(1): 37–49. doi: 10.1016/j.tifs.2015.05.008.
  • Alibas, İ., Okursoy, R. (2012). Determination of some technical properties of collards (Brassica oleracea L. var. acephala), chard (Beta vulgaris L. var. cicla) and spinach (Spinacia oleracea L.) leaves. Journal of Agricultural Faculty of Bursa Uludag University, 26(1): 39–48 [in Turkish].
  • AOAC (2012). Official Methods of Analysis, Latimer, G.W. (Ed.), 19th ed. Association of Official Analytical Chemists, Gaithersburg, MD, USA.
  • Bakhtiary, F., Sayevand, H.R., Khaneghah, A.M., Haslberger, A.G., Hosseini, H. (2018). Antibacterial efficacy of essential oils and sodium nitrite in vacuum processed beef fillet. Appl Food Biotechnol, 5(1): 1–10. doi: 10.22037/afb.v5i1.17118.
  • Bázan-Lugo, E., García-Martínez, I., Alfaro-Rodríguez, R.H., Totosaus, A. (2012). Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste. J Sci Food Agric, 92(8): 1627–1632. doi: 10.1002/jsfa.4748.
  • De Maere, H., Fraeye, I., De Mey, E., Dewulf, L., Michielsi C., Paelinck, H., Chollet, S. (2016). Formation of naturally occurring pigments during the production of nitrite-free dry fermented sausages. Meat Sci, 114: 1–7. doi: 10.1016/j.meatsci.2015.11.024.
  • De Maere, H., Chollet, S., De Brabanter, J., Michiels, C., Paelinck, H., Fraeye, I. (2018). Influence of meat source, pH and production time on zinc protoporphyrin IX formation as natural colouring agent in nitrite-free dry fermented sausages. Meat Sci, 135: 46–53. doi: 10.1016/j.meatsci.2017.08.024.
  • de Oliveira, T.L.C., de Carvalho, S.M., de Araújo Soares, R., Andrade, M.A., das Graças Cardoso, M., Ramos, E.M., Piccoli, R.H. (2012). Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite. LWT - Food Sci Technol, 45(2): 204–212. doi: 10.1016/j.lwt.2011.09.006.
  • Djeri, N., Williams, S.K. (2014). Celery juice powder used as nitrite substitute in sliced vacuum-packaged turkey bologna stored at 4C for 10 weeks under retail display light. J Food Qual, 37(5): 361–370. doi: 10.1111/jfq.12102.
  • Flynn, A.W., Bramblett, V.D. (1975). Effects of frozen storage, cooking method and muscle quality on attributes of pork loins. J Food Sci, 40(3): 631–633. doi: 10.1111/j.1365-2621.1975.tb12544.x.
  • Govari, M., Pexara, A. (2015). Nitrates and nitrites in meat products. J Hellenic Vet Med Soc, 66(3): 127–140. https://doi.org/10.12681/jhvms.15856.
  • Hamdi, M., Nasri, R., Dridi, N., Moussa, H., Ashour, L., Nasri, M. (2018). Improvement of the quality and the shelf life of reduced-nitrites turkey meat sausages incorporated with carotenoproteins from blue crabs shells. Food Control, 9: 148–159. doi: 10.1016/j.foodcont.2018.03.048.
  • Hayes, J.E., Canonico, I., Allen, P. (2013). Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll. Meat Sci, 95(3): 755–762. doi: 10.1016/j.meatsci.2013.04.049.
  • Honikel, K.O. (2008). The use and control of nitrate and nitrite for the processing of meat products. Meat Sci, 78(1–2): 68–76. doi: 10.1016/j.meatsci.2007.05.030.
  • Jackson, A.L., Kulchaiyawat, C., Sullivan, G.A., Sebranek, J.G., Dickson, J.S. (2011). Use of natural ingredients to control growth of Clostridium perfringens in naturally cured frankfurters and hams. J Food Prot, 74(3): 417–424. doi: 10.4315/0362-028X.JFP-10-365.
  • Kaban, G. (2013). Sucuk and pastırma: Microbiological changes and formation of volatile compounds. Meat Sci, 95(4): 912–918. doi: 10.1016/j.meatsci.2013.03.021.
  • Kurt, S., Zorba, Ö. (2010). Effect of ripening period, nitrite level and heat treatment on the chemical characteristics of turkish dry fermented sausage (sucuk). Asian-Australas J Anim Sci, 23(8): 1105–1111. doi: 10.5713/ajas.2010.90565.
  • Li, L., Shao, J., Zhu, X., Guanghong, Z., Xu, X. (2013). Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage. Int J Food Science and Tech, 48(6): 1157–1164. doi: 10.1111/ijfs.12069.
  • Magrinyà, N., Bou, R., Rius, N., Codony, R., Guardiola, F. (2016). Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage. Food Sci Technol Int, 22(3): 221–234. doi: 10.1177/1082013215586915.
  • Martínez, L., Bastida, P., Castillo, J., Ros, G., Nieto, G. (2019). Green alternatives to synthetic antioxidants, antimicrobials, nitrates, and nitrites in clean label Spanish Chorizo. Antioxidants, 8(6): E184. doi: 10.3390/antiox8060184.
  • Mzoughi, Z., Chahdoura, H., Chakroun, Y., Cámara, M., Fernández-Ruiz, V., Morales, P., Mosbah, H., Flamini, G., Snoussi, M., Majdoub, H. (2019). Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities. Food Res Int, 119: 612–621. doi: 10.1016/j.foodres.2018.10.039.
  • Oztay, F., Sacan, O., Kayalar, O., Bolkent, S., Ipci, Y., Kabasakal, L., Sener, G., Yanardag, R. (2015). Chard (Beta vulgaris var. cicla) extract improved hyperglycemia-induced oxidative stress and surfactant-associated protein alterations in rat lungs. Pharm Biol, 53(11): 1639–1646. doi: 10.3109/13880209.2014.997252.
  • Öztürk-Kerimoğlu, B., Nacak, B., Özyurt, V.H., Serdaroğlu, M. (2019). Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing. J Food Biochem, 43: e13007. doi: 10.1111/jfbc.13007.
  • Öztürk, B., Serdaroǧlu, M., Ergezer, H. (2015). Nitrite and nitrate in meat and meat products; Advantages, legislation and recent alternative approaches. Academic Food Journal, 13(3): 257–264. [in Turkish].
  • Pinsirodom, P., Parinyapatthanaboot, T., Taprap, R., Kaewthong, P. (2019). The in vitro scavenging ability of anthocyanin extracts from roselle calyces against reactive nitrogen species and their potential use for nitrite reduction in meat. Curr Res Nutr Food Sci, 7(2): 340–349. doi: 10.12944/CRNFSJ.7.2.04.
  • Posthuma, J.A., Rasmussen, F.D., Sullivan, G.A. (2018). Effects of nitrite source, reducing compounds, and holding time on cured color development in a cured meat model system,” LWT - Food Sci Technol, 95: 47–50. doi: 10.1016/j.lwt.2018.04.040.
  • Riel, G., Boulaaba, A., Popp, J., Klein, G. (2017). Effects of parsley extract powder as an alternative for the direct addition of sodium nitrite in the production of mortadella-type sausages – Impact on microbiological, physicochemical and sensory aspects. Meat Sci, 131: 166–175. doi: 10.1016/j.meatsci.2017.05.007.
  • Sacan, O., Yanardag, R. (2010). Antioxidant and antiacetylcholinesterase activities of chard (Beta vulgaris L. var. cicla). Food Chem Toxicol, 48(5): 1275–1280. doi: 10.1016/j.fct.2010.02.022.
  • Shin, D.M., Hwang, K.E., Lee, C.W., Kim, T.K., Park, Y.S., Han, S.G. (2017). Effect of Swiss chard (Beta vulgaris var. cicla) as nitrite replacement on color stability and shelf-life of cooked pork patties during refrigerated storage. Korean J Food Sci An, 37(3): 418–428. doi: 10.5851/kosfa.2017.37.3.418.
  • Soyer, A. (2005). Effect of fat level and ripening temperature on biochemical and sensory characteristics of naturally fermented Turkish sausages (sucuk). Eur Food Res Technol, 221: 412–415. doi: 10.1007/s00217-005-1192-6.
  • Turkish Food Codex Regulation. (2013). Food Additives Regulation. No: 28693, 30.06.2013. Ministry of Food, Agricultural and Livestock, Ankara.
  • Turkish Food Codex Regulation. (2018). The Comminique on Meat, Prepared Meat Mixtures, and Meat Products. No: 30670, 2018/52. 29.01.2019. Ministry of Agricultural and Forestary, Ankara.
Toplam 32 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Burcu Öztürk Kerimoğlu 0000-0001-9777-8510

Meltem Serdaroğlu 0000-0003-1589-971X

Yayımlanma Tarihi 21 Haziran 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 45 Sayı: 4

Kaynak Göster

APA Öztürk Kerimoğlu, B., & Serdaroğlu, M. (2020). RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING. Gıda, 45(4), 825-835. https://doi.org/10.15237/gida.GD20064
AMA Öztürk Kerimoğlu B, Serdaroğlu M. RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING. GIDA. Haziran 2020;45(4):825-835. doi:10.15237/gida.GD20064
Chicago Öztürk Kerimoğlu, Burcu, ve Meltem Serdaroğlu. “RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING”. Gıda 45, sy. 4 (Haziran 2020): 825-35. https://doi.org/10.15237/gida.GD20064.
EndNote Öztürk Kerimoğlu B, Serdaroğlu M (01 Haziran 2020) RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING. Gıda 45 4 825–835.
IEEE B. Öztürk Kerimoğlu ve M. Serdaroğlu, “RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING”, GIDA, c. 45, sy. 4, ss. 825–835, 2020, doi: 10.15237/gida.GD20064.
ISNAD Öztürk Kerimoğlu, Burcu - Serdaroğlu, Meltem. “RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING”. Gıda 45/4 (Haziran 2020), 825-835. https://doi.org/10.15237/gida.GD20064.
JAMA Öztürk Kerimoğlu B, Serdaroğlu M. RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING. GIDA. 2020;45:825–835.
MLA Öztürk Kerimoğlu, Burcu ve Meltem Serdaroğlu. “RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING”. Gıda, c. 45, sy. 4, 2020, ss. 825-3, doi:10.15237/gida.GD20064.
Vancouver Öztürk Kerimoğlu B, Serdaroğlu M. RESIDUAL NITRITE CONTENT OF HEAT-TREATED SUCUK AS AFFECTED BY CHARD POWDER INCORPORATION AND PROCESSING. GIDA. 2020;45(4):825-3.

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