Effect of bromelain treatmant on chemical, microbiological and sensorial quality of pastramı
This study was carried out to determine the effect of bromelain treatment on chemical, microbiological and sensorial quality of pastrami. For this this purpose, different bromelain solutions (0,0.25,0.50 and 1.0 %) were used The significant differences were determined at the protein, pH and a<sub>w<...
שמור ב:
| Principais autores: | , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Selcuk University Press
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| סדרה: | Eurasian Journal of Veterinary Sciences |
| נושאים: | |
| גישה מקוונת: | http://eurasianjvetsci.org/pdf.php3?id=509 |
| תגים: |
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