Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product

Published 2007 View Full Article

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Title
Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 80, Issue 2, Pages 335-344
Publisher
Elsevier BV
Online
2007-12-26
DOI
10.1016/j.meatsci.2007.12.017

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