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The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages
The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect fur...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7728091/ https://www.ncbi.nlm.nih.gov/pubmed/33255586 http://dx.doi.org/10.3390/molecules25235515 |