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...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Selcuk University Press
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| Colecção: | Eurasian Journal of Veterinary Sciences |
| Assuntos: | |
| Acesso em linha: | http://eurasianjvetsci.org/pdf.php3?id=279 |
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