Smoked Pheasant: Levels of Curing Brine and Frozen Storage Intervals
نویسندگان
چکیده
منابع مشابه
Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage
AIM The present study was conducted for the development of ready-to-eat Vawksa rep (smoked pork product) and to study the synergistic effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality during refrigerated storage at (4°C±1°C) for 15 days. MATERIALS AND METHODS Four different batches of Vawksa rep samples were prepared, i.e., T-1 (uncured, first cooke...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1973
ISSN: 0032-5791
DOI: 10.3382/ps.0522324