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

下载

收藏

页码：994 / &

相关论文

共 50 条

[31] Variations in product-related parameters during the standardised manufacture of a semi-dry fermented sausage
Houben, JH
van t' Hooft, BJ
MEAT SCIENCE, 2005, 69 (02) : 283 - 287
[32] PHYSICOCHEMICAL AND BACTERIOLOGICAL STUDY OF LARGE DRY SAUSAGE AND DRY SAUSAGE FROM DISTRICT OF AUVERGNE
FAVRE, C
DURAND, P
RECUEIL DE MEDECINE VETERINAIRE, 1977, 153 (04) : 293 - 297
[33] TOPOGRAPHY OF BACTERIA IN DRY SAUSAGE
KATSARAS, K
LEISTNER, L
FLEISCHWIRTSCHAFT, 1988, 68 (10): : 1295 - 1298
[34] Allergy to Dry Fermented Sausage
Bobolea, I.
Barranco, P.
Jurado-Palomo, J.
Pedrosa, M.
Quirce, S.
JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY, 2009, 19 (04) : 324 - 325
[35] DISTRIBUTION OF ORGANISMS IN A DRY SAUSAGE
LIEPE, HU
FLEISCHWIRTSCHAFT, 1987, 67 (10): : 1266 - 1267
[36] AMINES IN DRY FERMENTED SAUSAGE
VANDEKERCKHOVE, P
JOURNAL OF FOOD SCIENCE, 1977, 42 (01) : 283 - 285
[37] CONTROL OF PATHOGENS IN DRY SAUSAGE
BACUS, J
PROCEEDINGS OF THE MEAT INDUSTRY RESEARCH CONFERENCE, 1984, : 183 - 187
[38] DRY SAUSAGE, A GENERAL VIEW
LEISTNER, L
FLEISCHWIRTSCHAFT, 1986, 66 (03): : 290 - &
[39] GREY DISCOLORATION IN DRY SAUSAGE
不详
FLEISCHWIRTSCHAFT, 1983, 63 (04): : 458 - 459
[40] TRADITIONAL DRY SAUSAGE SPECIALITIES
BENTLER, W
KEIM, H
FLEISCHWIRTSCHAFT, 1981, 61 (06): : 878 - &

← 1 2 3 4 5 →