Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat
This study was conducted to assess the effect of spice blends varying in salt and pepper concentrations on the microbial quality of Quanta: Ethiopian dried red meat. The experiment had seven treatments: 25% spices, 25% salt, and 50% pepper (T1); 25% spices, 20% salt, and 55% pepper (T2); 25% spices,...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
The V.M. Gorbatov All-Russian Meat Research Institute
2022-12-01
|
| سلاسل: | Теория и практика переработки мяса |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.meatjournal.ru/jour/article/view/233 |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|