PROTEOLYTIC CHANGES DURING PROCESSING IN TURKISH DRY-CURED MEAT PRODUCT (PASTIRMA) WITH DIFFERENT SALT LEVELS

  • PROTEOLYTIC CHANGES IN A DRY-CURED PASTIRMA
  • AYLA SOYER, ŞEVKAT UĞUZ, ÜLKÜ DALMIŞ
  • Journal of Food Quality, June 2011, Wiley
  • DOI: 10.1111/j.1745-4557.2011.00384.x

The authors haven't yet claimed this publication.

Read Publication

http://dx.doi.org/10.1111/j.1745-4557.2011.00384.x

In partnership with:

Link to Wiley showcase