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- [42] FRANKFURTER-TYPE SAUSAGE MANUFACTURE PROTEIN SOLUBILITY AND STABILITY IN FRANKFURTER-TYPE SAUSAGE MIXTURE AS A FUNCTION OF SALT CONCENTRATION, NITROGEN COOLING AND DIPHOSPHATE FLEISCHWIRTSCHAFT, 1993, 73 (04): : 435 - 438
- [43] Weight-monitored and automated production of frankfurter-type sausage and sausages made from precooked ingredients (Kochwurst) FLEISCHWIRTSCHAFT, 1996, 76 (04): : 356 - 358
- [44] CLASSIFYING BLOOD-PLASMA AS A MEAT INGREDIENT IN PREPACKED FRANKFURTER-TYPE SAUSAGES FLEISCHWIRTSCHAFT, 1983, 63 (05): : 844 - 844
- [45] FRANKFURTER-TYPE SAUSAGES - THE EFFECT OF TEXTURED SOYA PROTEIN ON THEIR TECHNOLOGICAL AND SENSORY PROPERTIES FLEISCHWIRTSCHAFT, 1993, 73 (10): : 1128 - &
- [47] HOT SMOKING OF THIN FRANKFURTER-TYPE SAUSAGES .1. REVIEW OF THE LITERATURE FLEISCHWIRTSCHAFT, 1988, 68 (01): : 31 - &
- [48] MICROBIOLOGICAL EVOLUTION AS A FUNCTION OF AW DURING THE STORAGE OF VACUUMPACKED FRANKFURTER-TYPE SAUSAGES LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1983, 16 (03): : 135 - 141
- [49] FRANKFURTER-TYPE SAUSAGES - THE EFFECT OF TEXTURED SOYA PROTEIN ON THEIR TECHNOLOGICAL AND SENSORY PROPERTIES FLEISCHWIRTSCHAFT, 1994, 74 (04): : 401 - 403
- [50] HOT SMOKING OF THIN FRANKFURTER-TYPE SAUSAGES .2. SMOKEHOUSE PLANT FLEISCHWIRTSCHAFT, 1988, 68 (03): : 309 - 314