The effect of different sterilization methods on the shelf life and physicochemical indicators of fermented pork jerky
BackgroundTo determine the effect of different sterilization methods on shelf life and physicochemical parameters of fermented pork jerky.MethodsVarious sterilization techniques, including boiling, pasteurization, medium-temperature steam sterilization, high-temperature steam sterilization, ultrason...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Frontiers Media S.A.
2023-10-01
|
| Schriftenreihe: | Frontiers in Nutrition |
| Schlagworte: | |
| Online-Zugang: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1240749/full |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|