Book review: Processed Meats

被引：0
|
作者：
机构：
来源：
Food Technol | / 3卷 / 108期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [1] Book review: fermented meats
    [J]. Food Technol, 6 (137):
  • [2] Processed meats are carcinogenic, says new review of evidence
    Kmietowicz, Zosia
    [J]. BMJ-BRITISH MEDICAL JOURNAL, 2015, 351
  • [3] STARTER CULTURE FOR PROCESSED MEATS
    WALKER, A
    [J]. AGRICULTURAL RESEARCH, 1983, 31 (12) : 7 - 7
  • [4] PROCESSED MEATS AS A MICROBIAL ENVIRONMENT
    BUCHANAN, RL
    [J]. FOOD TECHNOLOGY, 1986, 40 (04) : 134 - &
  • [5] THE IMPORTANCE OF SODIUM IN PROCESSED MEATS
    MARSDEN, JL
    [J]. PROCEEDINGS OF THE MEAT INDUSTRY RESEARCH CONFERENCE, 1980, (MAR): : 77 - 88
  • [6] CHOLESTEROL OXIDES IN PROCESSED MEATS
    HIGLEY, NA
    TAYLOR, SL
    HERIAN, AM
    LEE, K
    [J]. MEAT SCIENCE, 1986, 16 (03) : 175 - 188
  • [7] NUTRITIVE VALUE OF PROCESSED MEATS
    不详
    [J]. JAMA-JOURNAL OF THE AMERICAN MEDICAL ASSOCIATION, 1952, 149 (05): : 525 - 525
  • [8] COLLAGEN PROPERTIES IN PROCESSED MEATS
    JONES, KW
    [J]. PROCEEDINGS OF THE MEAT INDUSTRY RESEARCH CONFERENCE, 1984, : 18 - 28
  • [9] Innovations for healthier processed meats
    Toldra, Fidel
    Reig, Milagro
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2011, 22 (09) : 517 - 522
  • [10] Effect of high pressure treatment on the color of fresh and processed meats: A review
    Bak, K. H.
    Bolumar, T.
    Karlsson, A. H.
    Lindahl, G.
    Orlien, V
    [J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2019, 59 (02) : 228 - 252
12345