Manufacture of Spent Layer Chicken Meat Products by Natural Freeze-Drying during Winter
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چکیده
منابع مشابه
Prevention of nanoparticle aggregation during freeze-drying.
Nanoparticle formulations have been widely used in the drug delivery field. The majority of published articles dealing with nanoparticle formulations have focused on the use of freshly prepared nanoparticles, but not many deal with scale-up production of nanoparticles and their long-term preservation by freeze-drying. To date, little information is available on an effective freeze-drying proces...
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Total and anaerobic counts were ascertained on boneless, cooked, cubed, frozen chicken meat. We determined survival of aerobes and anaerobes in the natural flora after the meat was freeze-dehydrated and rehydrated at room temperature for 30 min and at 50, 85, and 100 C for 10 min. Total and anaerobic counts of bacteria in the rehydrated meat were established during storage of samples at 4, 22, ...
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ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2010
ISSN: 1225-8563
DOI: 10.5851/kosfa.2010.30.2.277