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: | S. Seleshe, E. Seifu, S. W. Kidane |
---|---|
Format: | Article |
Language: | English |
Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2022-12-01
|
Series: | Теория и практика переработки мяса |
Subjects: | |
Online Access: | https://www.meatjournal.ru/jour/article/view/233 |
Similar Items
-
Quanta of Hall and magnetoresistance coefficients in electrically conductive nanoribbons
by: Rudol'f A. Brazhe, et al.
Published: (2023-12-01) -
The Quanta Image Sensor: Every Photon Counts
by: Eric R. Fossum, et al.
Published: (2016-08-01) -
Multizone Modeling of Airborne SARS-CoV-2 Quanta Transmission and Infection Mitigation Strategies in Office, Hotel, Retail, and School Buildings
by: Shujie Yan, et al.
Published: (2022-12-01) -
The Identification of the Information Quanta in Semantic Network: A basis for the Structural Analysis in Ontology Evaluation
by: Maziar Amirhosseini
Published: (2023-01-01) -
Relationship of the Quanta-to-Energy Ratio of Photosynthetically Active Radiation with Chlorophyll-<i>a</i> in Case I Seawater
by: Weibo Wang, et al.
Published: (2022-12-01)