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...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Selcuk University Press
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| Seri Bilgileri: | Eurasian Journal of Veterinary Sciences |
| Konular: | |
| Online Erişim: | http://eurasianjvetsci.org/pdf.php3?id=506 |
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