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...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2023
|
Materias: | |
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 |