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Technology and trends on sterilized meat products

  • Bolognesi V
  • Garcia C
Brazilian Journal of Development (2020) 6(6) 35077-35093
DOI: 10.34117/bjdv6n6-157
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Abstract

An adequate retort treatment enables extended shelf life and nutrient retention on meat products. Nonetheless, heat can cause loss of physico-chemical and sensorial properties …

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Bolognesi, V. J., & Garcia, C. E. R. (2020). Technology and trends on sterilized meat products. Brazilian Journal of Development, 6(6), 35077–35093. https://doi.org/10.34117/bjdv6n6-157

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