Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing

✍ Scribed by Güzin Kaban

• Book ID: 116737591
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 297 KB
• Volume: 82
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.11.017