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Changes in physicochemical properties of proteins in Kayserian Pastirma made fro
来源：食品科学网 阅读量: 313 发表时间: 2013-07-11
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作者: Abdulatef Mrghni Ahhmeda,b,c,∗, Gen Kaneko a, Hideki Ushio a, Tomo Inomata b, Hasan Yetim c, Safa Karamanc, Michio Mugurumad, Ryoichi Sakata b
关键词: Changes physicochemical properties
摘要:

In the current study, we examined the effects of beef processing to produce pastirma on the physicochemical prope...

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