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...
שמור ב:
| Principais autores: | , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Frontiers Media S.A.
2023-10-01
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| סדרה: | Frontiers in Nutrition |
| נושאים: | |
| גישה מקוונת: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1240749/full |
| תגים: |
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