1.
Ibrahim HM. Acceleration of curing period of pastrami manufactured from buffalo meat: II-Fatty acids, amino acids, nutritional value and sensory evaluation. Grasas aceites [Internet]. 2001Apr.30 [cited 2024Apr.17];52(2):115-22. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/382