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