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- [1] CHEMICAL CHANGES DURING RIPENING OF A SPANISH DRIED SAUSAGE (SALCHICHON) .3. CHANGER IN WATER-SOLUBLE NITROGEN-COMPOUNDSARCHIVOS DE ZOOTECNIA, 1978, 27 (106) : 105 - 116LEONCRESPO, FMILLAN, RSERRANOMORENO, A
- [2] CHEMICAL CHANGES DURING RIPENING OF A SPANISH DRIED SAUSAGE .1. CHANGES IN LIPIDSARCHIVOS DE ZOOTECNIA, 1977, 26 (103) : 293 - 301LEONCRESPO, FMILLAN, R
- [3] Microbiological and biochemical changes during ripening of salchichon, a Spanish dry cured sausageFOOD MICROBIOLOGY, 1999, 16 (03) : 219 - 228Lizaso, GChasco, JBeriain, MJ
- [4] CHANGES IN RESIDUAL NITRITE IN SAUSAGE AND LUNCHEON MEAT PRODUCTS DURING STORAGEJOURNAL OF MILK AND FOOD TECHNOLOGY, 1973, 36 (10): : 515 - 519HILL, LHWEBB, NBMONCOL, NDADAMS, AT
- [5] Shortening the ripening time of dry sausage - 2. Addition of air-dried meat, comparison of sensory and analytical properties of dry sausageFLEISCHWIRTSCHAFT, 2006, 86 (02): : A96 - A99Ulmer, KStankeviciute, JGibis, MFischer, A
- [6] STUDIES ON EGYPTIAN DATES .2. CHEMICAL CHANGES DURING DEVELOPMENT AND RIPENING OF 6 VARIETIESFOOD TECHNOLOGY, 1956, 10 (09) : 407 - 410RAGAB, MHHELTABEYSHEHATA, AMSEDKY, A
- [7] PROBLEMS DURING PROCESSING AND STORAGE OF MEAT IN CANS .2. CHEMICAL CHANGES IN CANNED MEAT WITH LONG STORAGE TIMEZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1975, 158 (01): : 9 - 20GUNTHER, HO
- [8] COMPARATIVE STUDIES OF MEAT .2. THE CHANGES IN THE CARCASS DURING GROWTH AND FATTENING, AND THEIR RELATION TO THE CHEMICAL COMPOSITION OF THE FATTY AND MUSCULAR TISSUESJOURNAL OF AGRICULTURAL SCIENCE, 1948, 38 (02): : 174 - &CALLOW, EH