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, Pages 12-36

Heba H.S. Abdel-Naeem; Mohamed M.T. Emara; Adel M.M. Ibrahim; Fathi A.M. El-Nawawi

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