Influences of the traditional cured meat-making process on the muscle proteins in M. latissimus dorsi of bovine: part III

Influences of the traditional cured meat-making process on the muscle proteins in M. latissimus dorsi of bovine: part III
T. Inomata, M. Muguruma, A. Ahhmed, S. Kawahara, S. Karaman, P. Dafsin, H. Yetim and R. Sakata