The possibility of the aplication of the smoking process in pastrami making and its effect on the quality
Warm (30±1 ºC) and hot (54±1 ºC) smoking processes have been applied to paslrami. made ex-penmentally, before and after being covered with cemen paste. Chemical, microbiological and organoleptic effects on pastrami of smoking process were investigated on the 1st. 7th. 15th, 30th and 60th days. While...
Furkejuvvon:
| Váldodahkkit: | , , |
|---|---|
| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Selcuk University Press
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| Ráidu: | Eurasian Journal of Veterinary Sciences |
| Fáttát: | |
| Liŋkkat: | http://eurasianjvetsci.org/pdf.php3?id=506 |
| Fáddágilkorat: |
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