PROTEOLYTIC CHANGES DURING PROCESSING IN TURKISH DRY-CURED MEAT PRODUCT (PASTIRMA) WITH DIFFERENT SALT LEVELS

✍ Scribed by AYLA SOYER; ŞEVKAT UĞUZ; ÜLKÜ DALMIŞ

• Book ID: 111342456
• Publisher: John Wiley and Sons
• Year: 2011
• Tongue: English
• Weight: 595 KB
• Volume: 34
• Category: Article
• ISSN: 0146-9428
• DOI: 10.1111/j.1745-4557.2011.00384.x