Abstract
Works proposes the study of the some important technological factors which have influence on the lawsuit of manufacture of fume meats. As factors which can determines a modification of lawsuit of obtaining the finished product, can be enumerates: the time of maturing, the temperature of ebullition and brine concentration. The influence of those proves to be positive in the quality and conservation of fume meats.
Cuvinte cheie
smoked
nitrites
aerosol
meats smoke
smoke in electrostatic field