Simple techniques for production of dried meat
| dc.creator | FAO | |
| dc.date | 2023-04-27T13:04:49Z | |
| dc.date | 2023-04-27T13:04:49Z | |
| dc.date | 2006 | |
| dc.date | 2019-03-20T09:41:17.0000000Z | |
| dc.date.accessioned | 2026-06-27T23:52:54Z | |
| dc.description | The suspending meat strips method should be to suspend the meat strips individually from one end, thus ensuring, through appropriate arrangement on the drying facility, free air circulation along the whole length of the pieces and fast and uniform drying. The contact of meat pieces with each other during drying must absolutely be avoided, since these areas will remain wet and humid for a prolonged period, thus making them a favourable environment for spoilage, bacteria and flies. | |
| dc.format | 2p. | |
| dc.format | application/pdf | |
| dc.identifier | https://openknowledge.fao.org/handle/20.500.14283/ca3888en | |
| dc.identifier | http://www.fao.org/3/ca3888en/ca3888en.pdf | |
| dc.identifier.uri | http://hdl.handle.net/123456789/294054 | |
| dc.language | English | |
| dc.publisher | FAO ; | |
| dc.rights | FAO | |
| dc.title | Simple techniques for production of dried meat | |
| dc.type | Document |