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Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

The aim of this investigation was to lay the groundwork of the potential application of Pulsed Electric Fields (PEF) technology for accelerating the drying process of meat and meat products, and specifically in this work of Spanish dry-cured sausages “longaniza”. PEF treatments were applied to pork...

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Bibliografski detalji
Izdano u:Sci Rep
Glavni autori: Astráin-Redín, Leire, Raso, Javier, Cebrián, Guillermo, Álvarez, Ignacio
Format: Artigo
Jezik:Inglês
Izdano: Nature Publishing Group UK 2019
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6831667/
https://ncbi.nlm.nih.gov/pubmed/31690768
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-52464-3
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