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

AHHMED A.

INTERNATIONAL FOOD RESEARCH JOURNAL, cilt.21, sa.1, ss.139-148, 2014 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 1
  • Basım Tarihi: 2014
  • Dergi Adı: INTERNATIONAL FOOD RESEARCH JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.139-148
  • Yıldız Teknik Üniversitesi Adresli: Hayır