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  1. 1
    Effect of bromelain treatmant on chemical, microbiological and sensorial quality of pastramı

    Effect of bromelain treatmant on chemical, microbiological and sensorial quality of pastramı by Yusuf Doğruer, Ümit Gürbüz, Mustafa Nizamlıoğiu, Suzan Yalçın, Mustafa Atasever

    Subjects: “…pastrami…”
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  2. 2
    The chemical and microbiological quality of pastrami produced by using various salting techniques and kept at+4°c

    The chemical and microbiological quality of pastrami produced by using various salting techniques and kept at+4°c by Ümit Gürbüz, Yusuf Doğruer, Nazif Anıl

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