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Określono wpływ sposobu peklowania na wybrane wyróżniki jakości szynek restrukturyzowanych. W doświadczeniu porównywano jakość wyrobów peklowanych tradycyjnie, tj. z dodatkiem azotynu sodu (azotanu III) i peklowanych z udziałem preparatu warzywnego (w którym źródło azotanów V stanowi ekstrakt z selera) i dodatku kultury bakterii denitryfikujących. W pracy dokonywano pomiarów pH (farszu oraz wyrobu...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.