PROTEOLYTIC CHANGES DURING PROCESSING IN TURKISH DRY-CURED...

Journal of Food Quality 2011 Vol. 34; Iss. 3

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

AYLA SOYER, ŞEVKAT UĞUZ, ÜLKÜ DALMIŞ
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Volume:
34
Year:
2011
Language:
english
Pages:
8
DOI:
10.1111/j.1745-4557.2011.00384.x
File:
PDF, 595 KB
english, 2011
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