PREPACKAGING AND CANNING OF KOCHWURST AND COOKED CURED PRODUCTS

被引：0
|
作者：
STIEBING, A
机构：
来源：
FLEISCHWIRTSCHAFT | 1989年 / 69卷 / 01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
收藏
页码：8 / &
相关论文
共 50 条
  • [31] A YELLOW DISCOLORATION OF COOKED CURED MEAT-PRODUCTS - ISOLATION AND CHARACTERIZATION OF THE CAUSATIVE ORGANISM
    WHITELEY, AM
    DSOUZA, MD
    JOURNAL OF FOOD PROTECTION, 1989, 52 (06) : 392 - 395
  • [32] Growth potential of Listeria monocytogenes in traditional Austrian cooked-cured meat products
    Awaiwanont, Nattakarn
    Smulders, Frans J. M.
    Paulsen, Peter
    FOOD CONTROL, 2015, 50 : 150 - 156
  • [33] Destructured zones in cooked cured hams Chemical and physical characterisation of destructured areas in cooked cured hams
    Hugenschmidt, Gabriel
    Hadorn, Ruedi
    Guggisberg, Dominik
    Silacci, Paolo
    Scherrer, Daniel
    Haldimann, Max
    Scheeder, Martin
    Wenk, Caspar
    FLEISCHWIRTSCHAFT, 2009, 89 (01): : 86 - 91
  • [34] SPECTROPHOTOMETRIC STUDIES OF THE PIGMENTS OF COOKED AND COOKED-CURED MEATS
    TAPPEL, AL
    FOOD TECHNOLOGY, 1960, 14 (06) : B18 - B19
  • [35] Cooked cured for more vitality.
    不详
    FLEISCHWIRTSCHAFT, 2011, 91 (01): : 55 - 55
  • [36] NEW FINDINGS BY COOKED, CURED MEAT
    LANGEN, JC
    FLEISCHWIRTSCHAFT, 1979, 59 (07): : 909 - &
  • [37] GROWTH OF SALMONELLAS ON COOKED CURED PORK
    AKMAN, M
    PARK, RWA
    JOURNAL OF HYGIENE, 1974, 72 (03) : 369 - 377
  • [38] SHOULD USED CURING BRINES BE USED AGAIN FOR COOKED CURED PRODUCTS - UNDER WHAT CONDITIONS
    CORETTI
    FLEISCHWIRTSCHAFT, 1977, 57 (05): : 817 - &
  • [39] Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4°C
    Metaxopoulos, J
    Mataragas, M
    Drosinos, EH
    JOURNAL OF APPLIED MICROBIOLOGY, 2002, 93 (03) : 363 - 373
  • [40] SODIUM ASCORBATE AND SODIUM ERYTHORBATE - A COMPARISON BETWEEN THE TECHNOLOGICAL PROPERTIES IN THE PROCESSING OF COOKED CURED PRODUCTS
    BLUNK, HC
    FLEISCHWIRTSCHAFT, 1993, 73 (10): : 1163 - 1164
12345