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Fatliquoring agent and drying temperature effects on leather properties

✍ Scribed by Zeljko Bajza; Ivana Vinkovic Vrcek

Book ID
110312969
Publisher
Springer
Year
2001
Tongue
English
Weight
178 KB
Volume
36
Category
Article
ISSN
0022-2461

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## Abstract The objective of this study was to investigate the influence of temperature (50, 60, and 70Β°C) and moisture content (18, 21, and 24%) on the quality of jerky products from ostrich meat. The jerky products were evaluated by physicochemical and sensory methods. The tensile strength of the