Hazard Analysis and Ccp Determination in the Smoked Chicken Leg Production Process
نویسندگان
چکیده
prodotti: l’uso dei sostituti sale, dei rinforzanti di odore e i soggetti di maschera, l’uso del sale con le caratteristiche cambiate e l’applicazione delle tecniche alternative di processo. È stato scritto un riassunto breve delle possibilità e dei trattamenti di riduzione del sale in alcuni gruppi di prodotti: i prodotti della carne macinata le salsicce cotte pasterizzate, il prosciutto cotto ed i prodotti affumicati, cioè fermentati. Parole chiave: prodotti di carne, sale (NaCl), riduzione di concentrazione
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