A carregar...
Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam
Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the quality of dried meat products, warranting the development of an advanced...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8066036/ https://ncbi.nlm.nih.gov/pubmed/33918496 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040762 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|