TRADITIONAL DRY SAUSAGE SPECIALITIES

被引：0
|
作者：
BENTLER, W
KEIM, H
机构：
来源：
FLEISCHWIRTSCHAFT | 1981年 / 61卷 / 06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
收藏
页码：878 / &
相关论文
共 50 条
  • [1] RIPENING PARAMETERS FOR TRADITIONAL DRY SAUSAGE WITH MOLD COVERING
    RODEL, W
    STIEBING, A
    KROCKEL, L
    [J]. FLEISCHWIRTSCHAFT, 1992, 72 (10): : 1375 - 1385
  • [2] VOLATILE COMPOUNDS ANALYSIS OF DACIA SAUSAGE, A TRADITIONAL ROMANIAN DRY-CURED SAUSAGE
    Ciuciu, Ana Maria Simion
    Franco, Inmacullada
    Carballo, Javier
    Alexe, Petru
    [J]. ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, 2014, 38 (02) : 69 - 80
  • [3] Microflora and quality of traditional dry fermented sausage Lemeski Kulen
    Vukovic, Ilija
    Vasilev, Dragan
    Saicic, Snezana
    [J]. FLEISCHWIRTSCHAFT, 2014, 94 (08): : 114 - 118
  • [4] VOLATILE COMPOUNDS OF TRADITIONAL TURKISH DRY FERMENTED SAUSAGE (SUCUK)
    Kaban, Guzin
    [J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2010, 13 (03) : 525 - 534
  • [5] Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen
    Lesic, Tina
    Zadravec, Manuela
    Zdolec, Nevijo
    Vulic, Ana
    Perkovic, Irena
    Skrivanko, Mario
    Kudumija, Nina
    Jakopovic, Zeljko
    Pleadin, Jelka
    [J]. TOXINS, 2021, 13 (11)
  • [6] Microbial ecology of a small-scale facility producing traditional dry sausage
    Chevallier, I
    Ammor, S
    Laguet, A
    Labayle, S
    Castanet, V
    Dufour, E
    Talon, R
    [J]. FOOD CONTROL, 2006, 17 (06) : 446 - 453
  • [7] Flavour Profile of Traditional Dry Sausage Prepared with Partial Substitution of NaCl with KCl
    Qin, Li-Gang
    Li, Xiang-Ao
    Huang, Yu-Xiang
    Li, Yong-Jie
    Chen, Qian
    [J]. FOODS, 2023, 12 (02)
  • [8] Autochthonous starter cultures improve the quality of traditional dry-fermented sausage
    Sojic, Branislav
    Tomovic, Vladimir
    Lkonic, Predrag
    Danilovic, Bojana
    Skaljac, Snezana
    Jokanovic, Marija
    Ikonic, Bojana
    [J]. FLEISCHWIRTSCHAFT, 2021, 101 (08): : 98 - 103
  • [9] Addition of lipase from Candida cylindracea to a traditional formulation of a dry fermented sausage
    Zalacain, I
    Zapelena, MJ
    Astiasaran, I
    Bello, J
    [J]. MEAT SCIENCE, 1996, 42 (02) : 155 - 163
  • [10] The Protection of Traditional Foods in the EU: Traditional Specialities Guaranteed
    Tosato, Andrea
    [J]. EUROPEAN LAW JOURNAL, 2013, 19 (04) : 545 - 576
12345