Effects of lyophilized red cabbage water extract and pH levels on the quality properties of pastırma cemen paste during chilled storage
Pastırma is a dry-cured and dried meat product and its coating with a paste defined as
“cemening” is one of the most important stages in the formation of its color and quality …
“cemening” is one of the most important stages in the formation of its color and quality …
Effects of cemen paste with lyophilized red cabbage water extract on the quality characteristics of beef pastırma during processing and storage
In this study, the effects of cemen paste with lyophilized red cabbage water extract (LRCWE)
on the quality characteristics of pastırma were studied. Cemen paste with LRCWE …
on the quality characteristics of pastırma were studied. Cemen paste with LRCWE …