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...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Selcuk University Press
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| Sraith: | Eurasian Journal of Veterinary Sciences |
| Ábhair: | |
| Rochtain ar líne: | http://eurasianjvetsci.org/pdf.php3?id=232 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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