Influences of the traditional cured meat-making process on the muscle proteins in M. Latissimus Dorsi of bovine: Part III.
In Proceeding of the 58th International Congress of Meat Science and Technology, Montreal, Canada, 12 August 2012, pp.111-114, (Full Text)
- Publication Type: Conference Paper / Full Text
- City: Montreal
- Country: Canada
- Page Numbers: pp.111-114
- Yıldız Technical University Affiliated: No