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...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2023-04-01
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| Serie: | Biology and Life Sciences Forum |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2673-9976/22/1/18 |
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