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Effect of drying time and different beef muscles cuts on physicochemical and sensory characteristics of dried meat (Jerky)

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Dettagli Bibliografici
Autore principale:	Lucía Ramírez-Cárdenas
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Universidad San Francisco de Quito 2015
Soggetti:	Multidisciplinaria (Ciencias Naturales y Exactas) Jerky Infraspinatus Rectus femoris
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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