Effect of warm-smoking on total microbial count of meat products
The frankfurters are amongst the most famous and popular sausages in the world and beef and poultry meat are used in Iran for their preparation. The techniques of warm smoking at 42°c for two hours and then hot smoking together with steam cooking at 8°c for one hour are utilized in proportion of thi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2007-11-01
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| Series: | Āsīb/shināsī-i Darmāngāhī-i Dāmpizishkī |
| Subjects: | |
| Online Access: | http://jvcp.iaut.ac.ir/article_518610_9b40004d3aaedab5603e48d53320b819.pdf |