DRY SAUSAGE RANGE - OWN MANUFACTURE OF BUYING IN

被引：0

作者：

STAMM, H

机构：

来源：

FLEISCHWIRTSCHAFT | 1984年 / 64卷 / 09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

页码：994 / &

共 50 条

[1] DRY SAUSAGE MANUFACTURE
POLYMENIDIS, A
FLEISCHWIRTSCHAFT, 1978, 58 (01): : 22 - &
[2] THE TECHNOLOGY OF RAW DRY SAUSAGE MANUFACTURE
KLETTNER, PG
BAUMGARTNER, PA
FOOD TECHNOLOGY IN AUSTRALIA, 1980, 32 (08): : 380 - &
[3] Accelerating dry fermented sausage manufacture
不详
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2000, 11 (06) : 200 - 200
[4] INNOVATIVE MINCER TECHNIQUE FOR DRY SAUSAGE MANUFACTURE
BUCHS, HP
FLEISCHWIRTSCHAFT, 1994, 74 (10): : 1079 - 1081
[5] COMPOSITION AND USE OF SUGARS IN DRY SAUSAGE MANUFACTURE
LIEPE, HU
POROBIC, R
FLEISCHWIRTSCHAFT, 1986, 66 (03): : 401 - 402
[6] INNOVATIVE MINCING TECHNOLOGY IN DRY SAUSAGE MANUFACTURE
BUCHS, HP
FLEISCHWIRTSCHAFT, 1994, 74 (06): : 590 - &
[7] SOME BASIC FACTS ABOUT DRY SAUSAGE MANUFACTURE
PEZACKI, W
FLEISCHWIRTSCHAFT, 1979, 59 (02): : 218 - 220
[8] MICROBIOLOGICAL PROCESSES IN THE MANUFACTURE OF DRY SAUSAGE AND RAW HAMS
LUCKE, FK
FLEISCHWIRTSCHAFT, 1986, 66 (03): : 302 - 309
[9] Comments on CCP in the manufacture of dry sausage and cured ham
Kley, F
FLEISCHWIRTSCHAFT, 1996, 76 (08): : 805 - 808
[10] MICROBIOLOGICAL PROCESSES IN THE MANUFACTURE OF DRY SAUSAGE AND RAW HAM
LUCKE, FK
FLEISCHWIRTSCHAFT, 1986, 66 (10): : 1505 - 1509