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

International Food Research Journal

Volumn 21, Issue 1, 2014, Pages 139-148

  Ahhmed, M A ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Metmyoglobin; Palatability and aroma; Protein digestion; Rib loin muscle; Turkish meat products

Indexed keywords

EID: 84894097712     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (38)

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