Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing.


AHHMED A., Kaneko G., ushio h., Yetim H., Karaman S., Inomata T., ...More

Food Science and Human Wellness, vol.2, pp.46-55, 2013 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 2
  • Publication Date: 2013
  • Journal Name: Food Science and Human Wellness
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.46-55
  • Yıldız Technical University Affiliated: Yes