Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 37, Turkish Pastirma: A Dry-Cured Beef Product
Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 37, Turkish Pastirma: A Dry-Cured Beef Product
/ Ersel Obuz, Levent Akkaya, and Veli Gok
- Second edition
- United States: CRC Press (Taylor & Francis), 2012
- 1 online resource (10 pages)
Originally published: Handbook of Animal-Based Fermented Food and Beverage Technology (xvi, 798 pages: illustrations) Includes bibliographical references
9781439850237
Beverages--Microbiology--Handbooks, manuals, etc.
Fermented foods--Handbooks, manuals, etc.
Originally published: Handbook of Animal-Based Fermented Food and Beverage Technology (xvi, 798 pages: illustrations) Includes bibliographical references
9781439850237
Beverages--Microbiology--Handbooks, manuals, etc.
Fermented foods--Handbooks, manuals, etc.