The effect of quality and the use of hot smoking on the development of pastrami production tecniques
This research was carried out the determine the effects of post salting and çemenleme on the physochemical, microbiological and organoleptic properties of the pastrami subjected to hot smoking during different phases of traditional product ion. The meat to make pastrami was divided in to 4 groups,Th...
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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Selcuk University Press
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| Серія: | Eurasian Journal of Veterinary Sciences |
| Предмети: | |
| Онлайн доступ: | http://eurasianjvetsci.org/pdf.php3?id=232 |
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