Process of treatment of smoked-and-dried meat
作者： N Alexeev , S Kravets , O Kremnev , V Tsvetkov , V Borovsky
DOI:
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摘要: A process for treating smoked meat products wherein the product is enclosed in an envelope made of cardboard or like paper material and subsequently dried under a forced circulation heated air at 20 DEG C to 40 flowing rate 1 5 m/sec.
lens.org 参考文章(2)
Paynter William D, Olson Floyd C, Preparation of packaged sliced dry sausage ,(1964)
Thad F Sims, Method of producing dry sausage ,(1962)