Dried Camel (<i>Camelus dromedarius</i>) Meat Contributing to Food Safety
The effect of static drying on the physicochemical quality of camel (<i>Camelus dromedarius</i>) meat slices as driedin an oven at 65 °C, with the aim of contributing to food safety. During the experiments, meat was cutinto. 8 ± 0.2 cm thick slices, soaked in a saline solution for 30 min, and then d...
Guardat en:
| Autors principals: | , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2023-04-01
|
| Col·lecció: | Biology and Life Sciences Forum |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2673-9976/22/1/18 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|