Researches on the quality factors of dried meat
This study was undertakan for eletermining the hygienic and organoleptic qualities of our traditional meat product called "dried meat". As a material sheep meat was used. For comparison the meat sarnples were dried under the sun and in drying chamber for the periods of 5, B and 10 days. Dr...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=797 |
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