Author:
Deniz Ebru,Mora Leticia,Aristoy M-Concepción,Candoğan Kezban,Toldrá Fidel
Reference56 articles.
1. Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine;Ahhmed;International Food Research Journal,2013
2. Changes in physicochemical properties of proteins in Kayserian Pastirma made from the M. semimembranosus muscle of cows during traditional processing;Ahhmed;Food Science and Human Wellness,2013
3. Proteins degradation value in cured meat product made from M. Cutaneous-omo brachialis muscle of bovine;Ahhmed;European Food Research and Technology,2014
4. Research on the possibility of starter culture use in Pastırma production (Pastırma uretiminde starter kultur kullanim imkanlari);Aksu,1999
5. Bioactive compounds in meat;Arihara,2008
Cited by
24 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献