The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

The Effect of Drying Parameters on the Quality of Pork and Poultry-Pork Kabanosy Produced according to the Traditional Specialties Guaranteed Recipe

The aim of this study was to determine the effect of differentiated air relative humidity during the drying process on selected quality features of TSG (traditional specialties guaranteed) pork and poultry-pork kabanosy. After heat treatment and 24-hour cooling at 4–6°C, the products were placed in...

Disgrifiad llawn

Manylion Llyfryddiaeth
Prif Awduron:	Marta Chmiel, Lech Adamczak, Katarzyna Wrońska, Dorota Pietrzak, Tomasz Florowski
Fformat:	Erthygl
Iaith:	English
Cyhoeddwyd:	Hindawi-Wiley 2017-01-01
Cyfres:	Journal of Food Quality
Mynediad Ar-lein:	http://dx.doi.org/10.1155/2017/1597432

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