Salting in the preparation of jerked beef meat with pork
Author:
Affiliation:
1. Universidade Federal da Paraíba, Brasil
2. Universidade Federal de Campina Grande, Brasil
3. Instituto Nacional do Semiárido, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100450&tlng=en
Reference57 articles.
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2. Salt in food processing, usage and reduction: a review;Albarracín W.;International Journal of Food Science & Technology,2011
3. Multivariate data analysis of cavourmas: a Greek cooked meat product;Arvanitoyannis I. S.;Meat Science,2000
4. Carne seca no menu mundial,2017
5. Adaptation of the Q-methodology for the characterization of a complex concept through a set of products: From the collection of the data to their analysis;Brard M.;Food Quality and Preference,2018
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