Microbiological status of smoked meat products

[PDF] mdpi.com

Processing Smoked Pork Loin Using Ultrasound-Assisted Curing

A Carnero-Hernandez, AD Alarcon-Rojo… - Processes, 2023 - mdpi.com
The objective of this study was to evaluate the impact of high intensity ultrasound (HIU)-
assisted brining on the physicochemical characteristics and consumer preference of smoked …
被引用次数：1 相关文章 所有 5 个版本
[PDF] uach.mx

ULTRASONIDO DE ALTA INTENSIDAD EN CARNE DE CERDO CURADA Y AHUMADA

A CARNERO HERNÁNDEZ - 2020 - repositorio.uach.mx
Con el objetivo de generar conocimiento sobre los efectos que tiene el ultrasonido de alta
intensidad (US) en el curado y ahumado de la carne de cerdo se realizaron dos …
相关文章 所有 2 个版本
[PDF] ibbujournals.com.ng

[引用][C] Nutritional Variability, Effects and Safety of Smoked Meat in Developing Countries.

CJ Tsebam, JD Bala, NU Adabara, J Abudullahi… - 2022 - Lapai Journal of Science and …
相关文章 所有 2 个版本
[PDF] core.ac.uk

[引用][C] Content of nitrites and salt and chemical composition of some meat products

D Andronikov, A Kuzelov, N Taskov, D Saneva… - Macedonian Journal of …, 2015
相关文章 所有 12 个版本
[PDF] core.ac.uk

[引用][C] Историско–географски пресек на туризмот и угостителството во Република Македонија

N Dimitrov, N Taskov, C Koteski, E Mitreva… - 2015
相关文章 所有 3 个版本