'Death by Pastrami'

被引:0
|
作者
Bernstein, LS
机构
关键词
D O I
暂无
中图分类号
I0 [文学理论];
学科分类号
0501 ; 050101 ;
摘要
引用
收藏
页码:544 / 547
页数:4
相关论文
共 50 条
  • [31] Analysis of microbiological and chemical qualities of vacuumed and unvacuumed mirror carp (Cyprinus carpino L) pastrami
    Arslan, A
    Celik, C
    Gonulalan, Z
    Ates, G
    Kok, F
    Kaya, A
    TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, 1997, 21 (01): : 23 - 29
  • [32] Knowledge and attitudes in food safety and the occurrence of indicator bacteria on hands of food handlers at the point of pastrami sale
    Yildirim, Yeliz
    Onmaz, Nurhan Ertas
    Gonulalan, Zafer
    Hizlisoy, Harun
    Al, Serhat
    Karadal, Fulden
    Kum, Erhan
    Akcay, Aytac
    ANKARA UNIVERSITESI VETERINER FAKULTESI DERGISI, 2020, 67 (02): : 153 - 160
  • [33] Ensuring the best storage temperature of Egyptian pastrami based on microbiological, physico-chemical and sensory evaluation
    Abd-Elghany, Samir Mohammed
    El-Makhzangy, Attia Mohammed
    El-Shawaf, Abd-Elgwad Mohammed
    El-Mougy, Rehab Mohammed
    Sallam, Khalid Ibrahim
    JOURNAL OF STORED PRODUCTS RESEARCH, 2020, 87
  • [34] Effects of Starter Culture Use on Some Quality Parameters of Pastrami Manufactured from Water Buffalo Meat
    Gonulalan, Zafer
    Yildirim, Yeliz
    Ertas, Nurhan
    Kok, Filiz
    JOURNAL OF ANIMAL AND VETERINARY ADVANCES, 2009, 8 (10): : 2094 - 2099
  • [35] Production of buffalo salami - Effects of bacterial starter cultures, gelatine coat with pastrami spices and mold coat on product quality
    Shehata, H
    FLEISCHWIRTSCHAFT, 1997, 77 (12): : 1116 - 1118
  • [36] The Rediscovery of the Pastrami-Sandwich When Trends are moving - Newly start like the famous Corned Beef in Europe
    不详
    FLEISCHWIRTSCHAFT, 2017, 97 (03): : 79 - 79
  • [37] Application of Polypropylene-Based Nanocomposite Films for Sliced Turkish Pastrami under Vacuum/Modified Atmosphere Packaging: A Pilot Study
    Ayas, Gulsum Erol
    Ayhan, Zehra
    Duraccio, Donatella
    Silvestre, Clara
    Cimmino, Sossio
    COATINGS, 2020, 10 (11) : 1 - 18
  • [39] Acceleration of curing period of pastrami manufactured from buffalo meat: II - Fatty acids, amino acids, nutritional value and sensory evaluation
    Ibrahim, HMA
    GRASAS Y ACEITES, 2001, 52 (02) : 115 - 122
  • [40] THE DEATH OF DEATH
    Perros, Georges
    EUROPE-REVUE LITTERAIRE MENSUELLE, 2011, (981-82) : 55 - 56