Acceleration of curing period of pastrami manufactured from buffalo meat: Chemical and microbiological properties

✍ Scribed by Ibrahim, H. M. A.

• Book ID: 101367923
• Publisher: John Wiley and Sons
• Year: 2001
• Tongue: English
• Weight: 74 KB
• Volume: 45
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/1521-3803(20010801)45:4<293::aid-food293>3.0.co;2-7