Effect of salt on color and warmed over flavor in charqui meat processing
Document title: Effect of salt on color and warmed over flavor in charqui meat processing
Journal: Brazilian archives of biology and technology
Database: PERIÓDICA
System number: 000217028
ISSN: 1516-8913
Authors: 1
2
Institutions: 1Universidade Estadual de Londrina, Centro de Ciencias Agrarias, Londrina, Parana. Brasil
2Universidade de Sao Paulo, Faculdade de Ciencias Farmaceuticas, Sao Paulo. Brasil
Year:
Season: Dic
Volumen: 46
Number: 4
Pages: 595-600
Country: Brasil
Language: Inglés
Document type: Artículo
Approach: Aplicado, descriptivo
Disciplines: Química
Keyword: Química de alimentos,
Alimentos procesados,
Productos cárnicos,
Cecina,
Rancidez,
Sal
Keyword: Chemistry,
Food chemistry,
Processed foods,
Meat products,
Jerky meat,
Rancidity,
Salt
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