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 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 21 Issue: 1
  • Publication Date: 2014
  • Journal Name: INTERNATIONAL FOOD RESEARCH JOURNAL
  • Journal Indexes: 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
  • Page Numbers: pp.139-148
  • Yıldız Technical University Affiliated: No