Utilization of fermented soybeans paste as flavoring...

Meat Science 2017 / 05 Vol. 127

Utilization of fermented soybeans paste as flavoring lamination for Turkish dry-cured meat

Ahhmed, Abdulatef, Özcan, Ceyda, Karaman, Safa, Öztürk, İsmet, Çam, Mustafa, Fayemi, Peter O., Kaneko, Gen, Muguruma, Michio, Sakata, Ryoichi, Yetim, Hasan
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Volume:
127
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.12.011
Date:
May, 2017
File:
PDF, 878 KB
english, 2017
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