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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) dried meat (139) sausages (530) animal science (21660) meat science (2418) meat processing (417) meat aging (185) meat quality (1310) meat tenderness (247) Biological Sciences Biological Sciences biochemistry (102540) metabolism (18992) energy metabolism (8289) anaerobiosis (3597) fermentation (3507) microbiology (27793) microbial physiology (3804) fermentation (3506) physiology (77074) metabolism (18984) energy metabolism (8288) anaerobiosis (3596) fermentation (3506) microbial physiology (3801) fermentation (3506) Calendar Year Calendar Year Year (337475) 2006 (23836) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) dried meat (139) sausages (529) foods (19982) fermented foods (2609) sausages (528) traditional foods (481) dried foods (716) dried meat (139) product quality (18080) food quality (12184) meat quality (1310) meat tenderness (247) sensory properties (4680) flavor (2002) Food and Human Nutrition Food and Human Nutrition food science (22492) food quality (12184) meat quality (1310) meat tenderness (247) food technology (8197) food processing (5550) meat processing (419) meat aging (185) foods (20022) fermented foods (2609) sausages (530) traditional foods (481) dried foods (716) dried meat (139) Geographical Locations Geographical Locations Asia (16685) West Asia (2308) Turkey (country) (588) Europe (17734) Turkey (country) (587) Physical and Chemical Sciences Physical and Chemical Sciences physics (54990) physical properties (32618) color (4392) firmness (858) texture (2076) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering research (30526) research methods (29174) sensory evaluation (1238) technology (49139) processing technology (28127) drying (1992) fermentation (3507) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Colour and textural attributes of sucuk during ripening Author(s) of Article: Will be identified in next release Citation: Meat science 2006 v.73 no.2 pp. 344-350 Click to View: (Click to View) Date of Publication: 2006 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=684979 Name of Publication: Meat science Publishing Company: Will be identified in next release Accession Number: 226576
