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...
| Главные авторы: | , , , , |
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| Формат: | Статья |
| Язык: | English |
| Опубликовано: |
Hindawi-Wiley
2017-01-01
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| Серии: | Journal of Food Quality |
| Online-ссылка: | http://dx.doi.org/10.1155/2017/1597432 |