ShareInfluence of freeze-dried meat on the ripening of large size lean pork salami.
Einfluss von gefriergetrocknetem Fleisch auf die Reifung grosskalibriger magerer Schweinefleischsalami.
Author(s) : KLETTNER P. G., RÖDEL W.
Type of article: Article
Summary
Including a certain amount (1 to 4%) of freeze-dried meat in the manufacturing of large sausages makes it possible to reduce the maturation time, while maintaining good sensory quality.
Details
- Original title: Einfluss von gefriergetrocknetem Fleisch auf die Reifung grosskalibriger magerer Schweinefleischsalami.
- Record ID : 2003-0290
- Languages: German
- Source: Fleischwirtschaft - vol. 81 - n. 11
- Publication date: 2001/11
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Influence of freeze-dried meat on the ripening ...
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- Date : 1995/11
- Languages : German
- Source: Fleischwirtschaft - vol. 75 - n. 11
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- Date : 2012/02/22
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- Source: CYTEF 2012. VI Congreso Ibérico y IV Congreso Iberoamericano de Ciencias y Técnicas del Frío, Madrid, España, 22-24 de febrero, 2012.
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- Source: Fleischwirtschaft - vol. 83 - n. 10
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USING FREEZE-DRIED MEAT IN LARGE-SCALE DRY SAUS...
- Author(s) : NEUMANN P.
- Date : 1981/07
- Languages : German
- Source: Fleischwirtschaft - vol. 61 - n. 7
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- Date : 2002/01
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