Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine.


AHHMED A.

INTERNATIONAL FOOD RESEARCH JOURNAL, vol.21, no.1, pp.139-148, 2014 (Non-Refreed Journal)

  • Publication Type: Article / Article
  • Volume: 21 Issue: 1
  • Publication Date: 2014
  • Title of Journal : INTERNATIONAL FOOD RESEARCH JOURNAL
  • Page Numbers: pp.139-148