THE TECHNOLOGY OF RAW DRY SAUSAGE MANUFACTURE

被引：0

作者：

KLETTNER, PG

BAUMGARTNER, PA

机构：

来源：

FOOD TECHNOLOGY IN AUSTRALIA | 1980年 / 32卷 / 08期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：380 / &

共 50 条

[1] MICROBIOLOGICAL PROCESSES IN THE MANUFACTURE OF DRY SAUSAGE AND RAW HAMS
LUCKE, FK
[J]. FLEISCHWIRTSCHAFT, 1986, 66 (03): : 302 - 309
[2] MICROBIOLOGICAL PROCESSES IN THE MANUFACTURE OF DRY SAUSAGE AND RAW HAM
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[J]. FLEISCHWIRTSCHAFT, 1986, 66 (10): : 1505 - 1509
[3] INNOVATIVE MINCING TECHNOLOGY IN DRY SAUSAGE MANUFACTURE
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[4] DRY SAUSAGE MANUFACTURE
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[5] RAW-MATERIALS FOR SAUSAGE MANUFACTURE
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[6] Accelerating dry fermented sausage manufacture
不详
[J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2000, 11 (06) : 200 - 200
[7] INNOVATIVE MINCER TECHNIQUE FOR DRY SAUSAGE MANUFACTURE
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[J]. FLEISCHWIRTSCHAFT, 1994, 74 (10): : 1079 - 1081
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POROBIC, R
[J]. FLEISCHWIRTSCHAFT, 1986, 66 (03): : 401 - 402
[9] DRY SAUSAGE RANGE - OWN MANUFACTURE OF BUYING IN
STAMM, H
[J]. FLEISCHWIRTSCHAFT, 1984, 64 (09): : 994 - &
[10] QUALITY STANDARDS FOR RAW HAMS AND DRY SAUSAGE
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[J]. FLEISCHWIRTSCHAFT, 1986, 66 (02): : 134 - &