Effect of Curing with NaCl Solution on Drying Characteristics of Fish Meat and Its Textural Changes during Drying
نویسندگان
چکیده
منابع مشابه
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Methods of drying beef and buffalo meat on meat quality
Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B1), drying beef without salt (B2), drying beef with salt and spices (B3), drying buffalo meat with salt (B4), without salt (B5) and with salt and spices (B6). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter...
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ژورنال
عنوان ژورنال: Fisheries science
سال: 1998
ISSN: 0919-9268
DOI: 10.2331/fishsci.64.969