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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) sausages (530) animal science (21660) meat science (2418) meat quality (1310) meat processing (417) meat aging (185) Biological Sciences Biological Sciences biochemistry (102540) metabolism (18992) energy metabolism (8289) anaerobiosis (3597) fermentation (3507) microbiology (27793) microbial physiology (3804) fermentation (3506) microorganisms (23193) bacteria (9332) lactic acid bacteria (1170) organisms (108862) microorganisms (23191) bacteria (9331) lactic acid bacteria (1170) physiology (77074) metabolism (18984) energy metabolism (8288) anaerobiosis (3596) fermentation (3506) microbial physiology (3801) fermentation (3506) Calendar Year Calendar Year Year (337475) 2008 (37480) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) sausages (529) foods (19982) fermented foods (2609) sausages (528) traditional foods (481) product quality (18080) appearance (quality) (304) microbiological quality (504) food quality (12184) meat quality (1310) sensory properties (4680) flavor (2002) Food and Human Nutrition Food and Human Nutrition food science (22492) food safety (3245) food microbiology (2726) starter cultures (851) food quality (12184) meat quality (1310) food technology (8197) food storage (1227) food processing (5550) meat processing (419) meat aging (185) foods (20022) fermented foods (2609) sausages (530) traditional foods (481) Physical and Chemical Sciences Physical and Chemical Sciences chemistry (84737) analytical chemistry (19151) analytical methods (16695) electrophoresis (2004) polyacrylamide gel electrophoresis (694) chemical composition (25538) water content (3555) nitrogen content (3740) nonprotein nitrogen (186) physicochemical properties (27179) acidity (1114) water activity (832) solubility (1384) water solubility (431) reaction chemistry (20939) chemical reactions (18979) hydrolysis (2576) proteolysis (767) physics (54990) physical properties (32618) color (4392) texture (2076) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) analytical methods (16690) electrophoresis (2003) polyacrylamide gel electrophoresis (694) laboratory techniques (29304) plate count (652) research (30526) research methods (29174) sensory evaluation (1238) technology (49139) processing technology (28127) fermentation (3507) heat treatment (3316) Taxa - Archaea, Cyanobacteria and Bacteria Taxa - Archaea, Cyanobacteria and Bacteria Eubacteria (19572) Firmicutes (9350) Bacillus/Clostridium group (7319) Bacillus/Lactobacillus/Streptococcus group (6303) Bacillus/Staphylococcus group (4150) Staphylococcaceae (1300) Staphylococcus (1293) Staphylococcus xylosus (40) Lactobacillaceae (1656) Pediococcus (156) Pediococcus pentosaceus (55) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage Author(s) of Article: Will be identified in next release Citation: Meat science 2008 v.80 no.2 pp. 345-354 Click to View: (Click to View) Date of Publication: 2008 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=736153 Name of Publication: Meat science Publishing Company: Will be identified in next release Accession Number: 275831
