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Effect of Commercial Starter Cultures on the Myofibrillar Proteins of Pastirma, a Turkish Dry Meat Product

✍ Scribed by M.I. Aksu; N. Aktas; M. Kaya

Book ID: 108823491
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 652 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb08774.x

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