Effect of the sodium and potassium nitrate on the quality uf pastrami during storage period
Different levels ol sodium and potassium nil rates (control. 1 %, 2% and 3%) were applied to pastrami during the salting process. And possible effects of this practice on the chemical and microbiological quality of pastrami were investigated at the 1st, 7th. 15th, 30th and 60th days of the storage p...
Збережено в:
| Автори: | , , , |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Selcuk University Press
|
| Серія: | Eurasian Journal of Veterinary Sciences |
| Предмети: | |
| Онлайн доступ: | http://eurasianjvetsci.org/pdf.php3?id=279 |
| Теги: |
Немає тегів, Будьте першим, хто поставить тег для цього запису!
|