Keywords = Biomarinading/ Buffalo's meat/ Lactococcus cremoris/ Lactobacillus helveticus/ Cooking/ Sensory/ Bacteriology/ Physicochemical/ Ultrastructural/ Electrophoretic
| Number of Articles: 1 | ||
| 1 | Effect of the method of cooking on selected physico-chemical characteristics of buffalo Semitendinosus muscle biomarinaded by Lactococcus cremoris and Lactobacillus helveticus | |
| Volume 3, Issue 2, 2016, Page 12-36 | ||
| Heba H.S. Abdel-Naeem; Mohamed M.T. Emara; Adel M.M. Ibrahim; Fathi A.M. El-Nawawi | ||
View on SCiNiTO