Simple techniques for dried meat production: methods of suspending meat
The traditional way of suspending meat for drying by hanging strips over tree branches, wire or rope is not recommended; This is because meat pieces remain in contact with these supporting devices or may touch each other, and thus not dry properly in these contact areas. The following description is part of FAO's publication manual on simple methods of meat preservation.
المؤلف: Animal Production and Health Division AGA in FAO
المنظمة: The Food and Agriculture Organization of the United Nations FAO TECA
السنة: 2020
البلد/البلدان: Uganda
التغطية الجغرافية: أفريقيا
النوع: الممارسات
النص الكامل متاح على: https://teca.apps.fao.org/en/technologies/4071/
لغة المحتوى: English