The possibility using of turkey and chicken meats on the traditional pastrami production

In this resarch it was aimed to determine the chemical and microbiological qualities of pastrami produced lom turkey and chicken meat by traditional methods and to compare these properties with cattle meat pastrami. According to the chemical analysis results significant differences were found in pro...

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Bibliographic Details
Main Author: Yusuf Doğruer
Format: Article
Language:English
Published: Selcuk University Press
Series:Eurasian Journal of Veterinary Sciences
Subjects:
Online Access:http://eurasianjvetsci.org/pdf.php3?id=296
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