The effect of different sterilization methods on the shelf life and physicochemical indicators of fermented pork jerky

BACKGROUND: To determine the effect of different sterilization methods on shelf life and physicochemical parameters of fermented pork jerky. METHODS: Various sterilization techniques, including boiling, pasteurization, medium-temperature steam sterilization, high-temperature steam sterilization, ult...

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Detalles Bibliográficos
Autores principales: Zhao, Changqing, Dai, Jinping, Chen, Feifei, Zhao, Zhifeng, Zhao, Xingxiu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10625417/
https://www.ncbi.nlm.nih.gov/pubmed/37927503
http://dx.doi.org/10.3389/fnut.2023.1240749

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10625417/
https://www.ncbi.nlm.nih.gov/pubmed/37927503
http://dx.doi.org/10.3389/fnut.2023.1240749

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