共 50 条
- [41] Precision and reproducibility required. Investigation of the flow patterns in Lake injection in cooked cured products. FLEISCHWIRTSCHAFT, 2011, 91 (01): : 52 - 54
- [44] The use of Carrageenan for innovative cooked cured meat FLEISCHWIRTSCHAFT, 1997, 77 (09): : 781 - 783
- [45] APPLICATION OF PHOSPHATES IN THE PRODUCTION OF COOKED CURED MEAT FLEISCHWIRTSCHAFT, 1995, 75 (11): : 1305 - 1306
- [46] Prediction of thawing time of cooked cured meat INTERNATIONAL SYMPOSIUM ON APPLICATIONS OF MODELLING AS AN INNOVATIVE TECHNOLOGY IN THE AGRI-FOOD-CHAIN - MODEL-IT, 2001, (566): : 415 - 420
- [48] ADVANTAGES OF VACUUM TUMBLING METHOD FOR COOKED, CURED PRODUCTS AND OF USING CARBON-DIOXIDE (CO2) FLEISCHWIRTSCHAFT, 1978, 58 (05): : 789 - 791
- [49] NOVEL SYNTHESIS OF COOKED CURED-MEAT PIGMENT JOURNAL OF FOOD SCIENCE, 1991, 56 (05) : 1205 - 1208