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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
11/02/2016 |
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Data da última atualização: |
11/02/2016 |
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Autoria: |
HUANG, Y.; YANG, F.; GUO, P. |
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Título: |
Studies on dried meat products of Tibetan goats and its technology. |
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Ano de publicação: |
1996 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONFERENCE ON GOATS, 6., 1996, Beijing, China. Proceedings... Beijing, China: International Academic, 1996. v. 1, p. 368-372. |
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ISBN: |
7800033597 |
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Idioma: |
Inglês |
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Conteúdo: |
Table 1. Nutritional composition of mutton and comparison with other meats; Table 2. Main amino acids content of mutton and comparison with other meats; Table 3. The technological process of dried meats of Tibetan goats with the HACCP system; Table 4. Results of Hurdle effect of dried meat products and their quality; Table 5. Formula of dried meat products; Table 6. The effects of Ph value and proportion of salt, sugar, spices on taste (20 replications); Table 7. Comparision of the advanced pressure steam cooking technology with the commond'ds; Table 8. Comparison of the microbe indexes of end produts with the national Standard (GB). |
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Thesagro: |
Caprino; Carne seca. |
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Thesaurus Nal: |
Dried meat; Goat meat; HACCP; Meat products. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01304naa a2200229 a 4500
001 2036584
005 2016-02-11
008 1996 bl uuuu u00u1 u #d
020 $a7800033597
100 1 $aHUANG, Y.
245 $aStudies on dried meat products of Tibetan goats and its technology.
260 $c1996
520 $aTable 1. Nutritional composition of mutton and comparison with other meats; Table 2. Main amino acids content of mutton and comparison with other meats; Table 3. The technological process of dried meats of Tibetan goats with the HACCP system; Table 4. Results of Hurdle effect of dried meat products and their quality; Table 5. Formula of dried meat products; Table 6. The effects of Ph value and proportion of salt, sugar, spices on taste (20 replications); Table 7. Comparision of the advanced pressure steam cooking technology with the commond'ds; Table 8. Comparison of the microbe indexes of end produts with the national Standard (GB).
650 $aDried meat
650 $aGoat meat
650 $aHACCP
650 $aMeat products
650 $aCaprino
650 $aCarne seca
700 1 $aYANG, F.
700 1 $aGUO, P.
773 $tIn: INTERNATIONAL CONFERENCE ON GOATS, 6., 1996, Beijing, China. Proceedings... Beijing, China: International Academic, 1996.$gv. 1, p. 368-372.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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