Dried Meat Products Obtained by Different Methods from Past to Present

Autor:	Elif Aykın Dinçer
Rok vydání:	2021
Předmět:	General Chemical Engineering Environmental science Food science Shelf life Food quality Dried meat Food Science
Zdroj:	Food Reviews International. :1-20
ISSN:	1525-6103 8755-9129
DOI:	10.1080/87559129.2021.1956944
Popis:	Dried meat products gain further attention worldwide thanks to features very similar to fresh meat products with a longer shelf life. Pastirma in Turkey, jerky in North America, carne-de-sol in Bra...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9ed04a8006dbf8df74129cef32fe6bd3 https://doi.org/10.1080/87559129.2021.1956944 Zobrazit plný text záznamu