Main characteristics of dry cured pork shoulder and boneless dry cured pork shoulder prepared using traditional procedure of salting, smoking and drying
2006
Stamenkovic, T. | Zivkovic, D., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Perunovic, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Jovanovic, M., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
This paper presents the main characteristics of Dry Cured Pork Shoulter and Boneless Dry Cured Pork Shoulter prepared using traditional procedure of slating, smoking and drying.
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书目信息
页码
pp. 183-193
其它主题
Propiedades organolepticas; Salazon; Propriete organoleptique; Qualite; Composicion aproximada; Sechage; Viande sechee
语言
塞尔维亚
注释
Summaries ( En, Sr)
9 tables
54 ref.
翻译的标题
Osnovne odlike suve svinjske plecke i suve svinjske plecke bez kostiju spravljene tradicionalnim postupkom soljenja, dimljenja i susenja
类型
Bibliography; Summary
2008-05-15
AGRIS AP