Effect of pepper and salt blends on microbial quality of quanta: Ethiopian dried red meat
This study was conducted to assess the effect of spice blends varying in salt and pepper concentrations on the microbial quality of Quanta: Ethiopian dried red meat. The experiment had seven treatments: 25% spices, 25% salt, and 50% pepper (T1); 25% spices, 20% salt, and 55% pepper (T2); 25% spices,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2022-12-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/233 |