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Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product
Veli Gök, Ersel Obuz, Levent AkkayaVolume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2007.12.017
File:
PDF, 189 KB
english, 2008