EN
TR
Histological Determination of Fermented Turkish Soudjouk and Sausages Sold in Erzurum
Abstract
This study was conducted for identifying the histological aspects of quality criteria in sausages obtained retail
sold from local markets in the province of Erzurum. All samples were obtained from markets and grocery stores in the city
center. Histological analysis of the samples was performed by hematoxylin-eosin staining method. Among examinated
Sausage samples; 8 of them (32%) contained cartilage, 3 samples (12%) contained bone tissue, 2 samples (8%) contained
skin tissue and 3 samples (12%) contained glandular epithelial tissue that were mostly seromucous in the nature. In 2 (8%)
of examples, bone tissue was determined. Among fermented Turkish soudjouk samples; 6 of them (30%) contained
cartilage, 3 samples (15%) contained glandular epithelial tissue contained bone tissue, 2 samples (10%) contained different
kind of connective tissue.13 pieces of sausage samples, 12 samples of fermented Turkish soudjouk met the requirements of
the national standards.
Keywords
Details
Primary Language
English
Subjects
-
Journal Section
-
Publication Date
June 1, 2015
Submission Date
June 1, 2015
Acceptance Date
-
Published in Issue
Year 2015 Volume: 4 Number: 2
APA
Kılıç Altun, S., Temur, A., & Harem, İ. Ş. (2015). Histological Determination of Fermented Turkish Soudjouk and Sausages Sold in Erzurum. Harran University Journal of the Faculty of Veterinary Medicine, 4(2), 73-79. https://izlik.org/JA32BN58DN
AMA
1.Kılıç Altun S, Temur A, Harem İŞ. Histological Determination of Fermented Turkish Soudjouk and Sausages Sold in Erzurum. Harran Univ Vet Fak Derg. 2015;4(2):73-79. https://izlik.org/JA32BN58DN
Chicago
Kılıç Altun, Serap, Ahmet Temur, and İsmail Şah Harem. 2015. “Histological Determination of Fermented Turkish Soudjouk and Sausages Sold in Erzurum”. Harran University Journal of the Faculty of Veterinary Medicine 4 (2): 73-79. https://izlik.org/JA32BN58DN.
EndNote
Kılıç Altun S, Temur A, Harem İŞ (June 1, 2015) Histological Determination of Fermented Turkish Soudjouk and Sausages Sold in Erzurum. Harran University Journal of the Faculty of Veterinary Medicine 4 2 73–79.
IEEE
[1]S. Kılıç Altun, A. Temur, and İ. Ş. Harem, “Histological Determination of Fermented Turkish Soudjouk and Sausages Sold in Erzurum”, Harran Univ Vet Fak Derg, vol. 4, no. 2, pp. 73–79, June 2015, [Online]. Available: https://izlik.org/JA32BN58DN
ISNAD
Kılıç Altun, Serap - Temur, Ahmet - Harem, İsmail Şah. “Histological Determination of Fermented Turkish Soudjouk and Sausages Sold in Erzurum”. Harran University Journal of the Faculty of Veterinary Medicine 4/2 (June 1, 2015): 73-79. https://izlik.org/JA32BN58DN.
JAMA
1.Kılıç Altun S, Temur A, Harem İŞ. Histological Determination of Fermented Turkish Soudjouk and Sausages Sold in Erzurum. Harran Univ Vet Fak Derg. 2015;4:73–79.
MLA
Kılıç Altun, Serap, et al. “Histological Determination of Fermented Turkish Soudjouk and Sausages Sold in Erzurum”. Harran University Journal of the Faculty of Veterinary Medicine, vol. 4, no. 2, June 2015, pp. 73-79, https://izlik.org/JA32BN58DN.
Vancouver
1.Serap Kılıç Altun, Ahmet Temur, İsmail Şah Harem. Histological Determination of Fermented Turkish Soudjouk and Sausages Sold in Erzurum. Harran Univ Vet Fak Derg [Internet]. 2015 Jun. 1;4(2):73-9. Available from: https://izlik.org/JA32BN58DN
