Effects of the method of cooking on selected physic-chemical characteristics of buffalo Semitendinosus muscle biomarinaded by Lactobacillus cremoris and Lactobacillus helveticus | Heba Hussein Saleh Abdel-Naeem

Effects of the method of cooking on selected physic-chemical characteristics of buffalo Semitendinosus muscle biomarinaded by Lactobacillus cremoris and Lactobacillus helveticus

Citation:: Abdel-Naeem, H. H. S., "Effects of the method of cooking on selected physic-chemical characteristics of buffalo Semitendinosus muscle biomarinaded by Lactobacillus cremoris and Lactobacillus helveticus", Egyptian Veterinary Association of Food Control and Consumer Protection, 2013.