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Preservation of meat in Africa by control of the internal aqueous environment in relation to product quality and stability
Preservation of meat in Africa by control of the internal aqueous environment in relation to product quality and stability
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Livro 		Adicionar ao Meu Espaço

Preservation of meat in Africa by control of the internal aqueous environment in relation to product quality and stability

Obanu, Z.A. (University of Nigeria, Nsukka, Nigeria)

London (USA): Elsevier Applied Science Publishers 1988

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2
Effect of salt dose on the quality of dry smoked beef
Effect of salt dose on the quality of dry smoked beef
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Artigo 		Adicionar ao Meu Espaço

Effect of salt dose on the quality of dry smoked beef

Dzudie, T ; Bouba, M ; Mbofung, C.M. (Ngaoundere Univ. (Cameroon)) ; Scher, J. (Laboratoire de Physico-Chimie et Genie Alimentaire, Nancy (France))

Italian journal of food science, 2003, Vol.15 (3), p.433-440 [Periódico revisado por pares]

Pinerolo: Chiriotti

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3
Reducing salt convent in Kraski prsut dry ham – results from Agrotur project
Reducing salt convent in Kraski prsut dry ham – results from Agrotur project
Material Type:
Ata de Congresso 		Adicionar ao Meu Espaço

Reducing salt convent in Kraski prsut dry ham – results from Agrotur project

Skrlep, M., Agricultural Institute of Slovenia, Ljubljana (Slovenia) ; Candek-Potokar, M ; Potocnik, B ; Prevolnik-Povse, M ; Batorek-Lukac, N ; Zemva, M ; Lisjak, K

Murska Sobota (Slovenia): Kmetijsko gozdarska zbornica Slovenije, Murska Sobota (Slovenia);Kmetijsko gozdarski zavod, Murska Sobota (Slovenia) 2014

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4
Microbiological study and improvement of the traditional processing of beef meat into kilishi
Microbiological study and improvement of the traditional processing of beef meat into kilishi
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Artigo 		Adicionar ao Meu Espaço

Microbiological study and improvement of the traditional processing of beef meat into kilishi

Kalilou, S. (Centre de Cooperation Internationale en Recherche Agronomique pour le Developpement, Montpellier (France). Amelioration des Methodes pour l'Innovation Scientifique) ; Giroux, F ; Zakhia, N ; Bimbenet, J.J

Sciences des aliments, 1999, Vol.19 (2) [Periódico revisado por pares]

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5
Yield of muscles for production of Uzice Beef Prshuta [Serbian autochthonous meat product, Serbia and Montenegro]
Yield of muscles for production of Uzice Beef Prshuta [Serbian autochthonous meat product, Serbia and Montenegro]
Material Type:
Artigo 		Adicionar ao Meu Espaço

Yield of muscles for production of Uzice Beef Prshuta [Serbian autochthonous meat product, Serbia and Montenegro]

Radovanovic, R.(Univerzitet u Beogradu, Beograd - Zemun (Serbia and Montenegro). Poljoprivredni fakultet) E-mail:laler@agrifaculty.bg.ac.yu ; Tomic, N ; Tomasevic, I ; Rajkovic, A

Tehnologija mesa, 2005, Vol.46 (5-6)

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6
Critical review of water activities and microbiology of drying of meats
Critical review of water activities and microbiology of drying of meats
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Artigo 		Adicionar ao Meu Espaço

Critical review of water activities and microbiology of drying of meats

Gailani, M.B ; Fung, D.Y.C

CRC critical reviews in food science and nutrition, 1986, Vol.25 (2), p.159 [Periódico revisado por pares]

United States

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7
Effect of using different packaging techniques on the some quality characteristics of chicken pastirma
Effect of using different packaging techniques on the some quality characteristics of chicken pastirma
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Effect of using different packaging techniques on the some quality characteristics of chicken pastirma

Uzun, T., Afyonkarahisar Kocatepe Univ., Faculty of Engineering, Afyonkarahisar (Turkey). Div. of Food Engineering

Afyonkarahisar (Turkey): Afyonkarahisar Kocatepe Univ., Graduate School of Natural and Applied Sciences 2010

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8
Quality of salted dry hams: Selecting the raw materials for yield
Quality of salted dry hams: Selecting the raw materials for yield
Material Type:
Artigo 		Adicionar ao Meu Espaço

Quality of salted dry hams: Selecting the raw materials for yield

Boulard, J. (Institut Technique du Porc, Le Rheu (France)) ; Bouyssiere, M ; Griot, B ; Kerisit, R

Viandes et Produits Carnes (France), 2000-03, Vol.21 (2)

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9
The effect of drip loss on drying time during the production of biltong- traditional dried meat product of South Africa
The effect of drip loss on drying time during the production of biltong- traditional dried meat product of South Africa
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The effect of drip loss on drying time during the production of biltong- traditional dried meat product of South Africa

Baskan, P., Celal Bayar University, Faculty of Engineering, Manisa (Turkey). Div. of Food Engineering

Manisa (Turkey): Celal Bayar Univ., Graduate School of Natural and Applied Sciences 2009

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10
Traditional dry and cured products [Portugal]
Traditional dry and cured products [Portugal]
Material Type:
Ata de Congresso 		Adicionar ao Meu Espaço

Traditional dry and cured products [Portugal]

Costa, A.J.M ; Fallola, A

Evora (Portugal) 1993

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