Eurasian Journal of Veterinary Sciences - 1997; 13(2)
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Eurasian Journal of Veterinary Sciences - RSS feed of 1997; 13(2)1300-0705December 1997Eurasian Journal of Veterinary Sciences1300-0705
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1997-12-01Eurasian Journal of Veterinary Sciences2130101997-12-01005Original Article
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http://www.eurasianjvetsci.org/text.php3?id=509
w
values after salting process, and at the SSP/Protein ratio and a w
value before cemen treatment, and at the humidity of samples after cemen
treatment. The only significant differences among the groups were the count of
Staphylococcus-Micrococcus and Lactobacillus microorganisms which were
determinated the salting process. In sensorial quality, the highest quality
points were given the samples that were not applied bromelain solution. In
conclution, it was determinated that bromelain treatment did not remarcable
effect on chemical, microbiological and sensorial quality of pastrami.]]>1997-12-01Eurasian Journal of Veterinary Sciences2130891997-12-01083Original Article
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