Add to ORKGThe thesis deals with essential requirements to dry and cure meat products using drying chambers. It covers the basic salami classification, the relevant parameters applicable to the drying chambers as well as the hygiene and sanitation and their influence on productivity. The drying technology is particularly emphasized. Brief information is provided regarding the fermentation and curing processes
My bachelor thesis deals with spreadable meat products. The first part is mainly about technology o...
Meat is one of the most valuable food products. All essential food ingredients necessary for the hum...
Vacuum freeze-drying technology is a high technology content, a wide range of knowledge of technolog...
The aim of the diploma thesis is to design a drying chamber for meat/salami processing. The design i...
Heat-treated meat products are the most important group of meat products, as the range of products a...
Sušenje in zorenje mesnin je zahteven tehnološki postopek, ki je tesno povezan z izkušnjami in prakt...
Meat is one of the most valuable products. It contains many essential amino acids, fat and water sol...
The thesis is literature review on the subject - Using of technological methods by long-life salami ...
Recent developments in the chemistry and technology of cured and smoked meat products are reviewed. ...
U svrhu povećanja trajnosti i očuvanja kvalitete, u proizvodnji tradicionalnih mesnih proizvoda, kor...
Polutrajni suhomesnati proizvodi su proizvodi od različitih vrsta mesa u komadima s pripadajućim kos...
Smoked sausage has always been a tasty and expensive product. Despite the many advantages of this pr...
The name of the Bachelor´s thesis is The Evaluation of the Convection Oven as a device for the heat...
The object of this study is a production technique of meat chopped semi-finished products with the a...
SUMMARY Possibilities of reducing nitrite in dried and cold smoked sausages Jurgita Klimaitienė Mast...
My bachelor thesis deals with spreadable meat products. The first part is mainly about technology o...
Meat is one of the most valuable food products. All essential food ingredients necessary for the hum...
Vacuum freeze-drying technology is a high technology content, a wide range of knowledge of technolog...
The aim of the diploma thesis is to design a drying chamber for meat/salami processing. The design i...
Heat-treated meat products are the most important group of meat products, as the range of products a...
Sušenje in zorenje mesnin je zahteven tehnološki postopek, ki je tesno povezan z izkušnjami in prakt...
Meat is one of the most valuable products. It contains many essential amino acids, fat and water sol...
The thesis is literature review on the subject - Using of technological methods by long-life salami ...
Recent developments in the chemistry and technology of cured and smoked meat products are reviewed. ...
U svrhu povećanja trajnosti i očuvanja kvalitete, u proizvodnji tradicionalnih mesnih proizvoda, kor...
Polutrajni suhomesnati proizvodi su proizvodi od različitih vrsta mesa u komadima s pripadajućim kos...
Smoked sausage has always been a tasty and expensive product. Despite the many advantages of this pr...
The name of the Bachelor´s thesis is The Evaluation of the Convection Oven as a device for the heat...
The object of this study is a production technique of meat chopped semi-finished products with the a...
SUMMARY Possibilities of reducing nitrite in dried and cold smoked sausages Jurgita Klimaitienė Mast...
My bachelor thesis deals with spreadable meat products. The first part is mainly about technology o...
Meat is one of the most valuable food products. All essential food ingredients necessary for the hum...
Vacuum freeze-drying technology is a high technology content, a wide range of knowledge of technolog...