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<...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Selcuk University Press
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| Σειρά: | Eurasian Journal of Veterinary Sciences |
| Θέματα: | |
| Διαθέσιμο Online: | http://eurasianjvetsci.org/pdf.php3?id=509 |
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