Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing-Reference-Cited by-同舟云学术

Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing

Published:2013-03 Issue:1 Volume:2 Page:46-55
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Ahhmed Abdulatef Mrghni,Kaneko Gen,Ushio Hideki,Inomata Tomo,Yetim Hasan,Karaman Safa,Muguruma Michio,Sakata Ryoichi

Publisher

Elsevier BV

Subject

Food Science

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4. Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastirma processing;Kaban;Meat Science,2009

5. Biochemical changes during processing of traditional Jinhua ham;Zhou;Meat Science,2007

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3. Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia;Meat Science;2020-05

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