Changes in physicochemical properties of proteins in Kayserian pastirma made from m. semimembranosus muscle of bovine during traditional processing: Part I

Ahhmed A., Watabe S., Ushio H., Kaneko G., Inomata T., Sakata R., ...More

58th International Congress of Meat Science and Technology, Canada, 1 - 04 August 2012, pp.53

  • Publication Type: Conference Paper / Full Text
  • Country: Canada
  • Page Numbers: pp.53
  • Erciyes University Affiliated: Yes