Effect of salt and moisture content reduction on physical...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 05 Vol. 68

Effect of salt and moisture content reduction on physical and microbiological properties of salted, pressed and freeze dried turkey meat

Yalçın, Meral Yıldırım, Şeker, Mahmut
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Volume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.12.032
Date:
May, 2016
File:
PDF, 1.58 MB
english, 2016
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