Effect of Cures and Storage Periods on the Sensory and Microbial Evaluation of Smoke-dried, Vacuum Packaged Rabbit Meat Products

I. Iwanegbe; A.I. Iwanegbe; P.A. Ebabhamiegbebho; Y.O. Bello

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Effect of Cures and Storage Periods on the Sensory and Microbial Evaluation of Smoke-dried, Vacuum Packaged Rabbit Meat Products

机译：养护时间和贮藏时间对烟熏真空包装兔肉产品感官和微生物评价的影响

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Sensory and microbial determination of cured smoke-dried rabbit meat products were carried out under different storage conditions. Sensory attributes were determined using the 9-point Hedonic scale. Sensory evaluation of rabbit meat products in terms of o

机译：在不同的储存条件下进行了熏制干燥兔肉制品的感官和微生物测定。感官属性使用9点享乐量表确定。兔肉制品的感官评价

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《Pakistan journal of nutrition: PJN》 |2011年第11期|共4页
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I. Iwanegbe; A.I. Iwanegbe; P.A. Ebabhamiegbebho; Y.O. Bello;
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中图分类营养学;
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Effect of Cures and Storage Periods on the Sensory and Microbial Evaluation of Smoke-dried, Vacuum Packaged Rabbit Meat Products

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