THE MICROBIOLOGICAL STATE OF DRY FERMENTED SAUSAGE IN THE EASTERN NETHERLANDS

被引：0
|
作者：
HARTOG, BJ
DEBOER, E
LENSSINCK, JB
DEWILDE, GJA
机构：
来源：
TIJDSCHRIFT VOOR DIERGENEESKUNDE | 1987年 / 112卷 / 06期
关键词：
D O I：
暂无
中图分类号：
S85 [动物医学（兽医学）];
学科分类号：
0906 ;
摘要：
引用
收藏
页码：322 / 333
页数：12
相关论文
共 50 条
  • [21] Sensory, Chemical and Microbiological Properties of Trout Sausage (Fermented Sucuk)
    Yilmaz, Dilek Kahraman
    Berik, Nermin
    [J]. AQUATIC SCIENCES AND ENGINEERING, 2022, 37 (04): : 188 - 194
  • [22] Microbiological and physicochemical characterization of natural fermented camel meat sausage
    El Malti, Jazila
    Amarouch, Hamid
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2008, 32 (02) : 159 - 177
  • [23] Microbiological and physicochemical characterization of the natural fermented camel meat sausage
    El Malti, Jazila
    Amarouch, Hamid
    [J]. AFRICAN JOURNAL OF BIOTECHNOLOGY, 2009, 8 (17): : 4199 - 4206
  • [24] Different Patterns of Sensitization in Allergy to Dry Fermented Sausage
    Gonzalez-de-Olano, D.
    Gandolfo-Cano, M.
    Gonzalez-Mancebo, E.
    Melendez-Baltanas, A.
    Juarez-Guerrero, R.
    Bartolome, B.
    [J]. JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY, 2012, 22 (02) : 152 - 153
  • [25] Characterization of Micrococcaceae isolated from dry fermented sausage
    Papamanoli, E
    Kotzekidou, P
    Tzanetakis, N
    Litopoulou-Tzanetaki, E
    [J]. FOOD MICROBIOLOGY, 2002, 19 (05) : 441 - 449
  • [26] Dry-fermented sausage as probiotic carrier food
    Petrovic, Tanja Zugic
    Ilic, Predrag
    Muruzovic, Mirjana
    Mladenovic, Katarina
    Stanisavljevic, Dragana
    Comic, Ljiljana
    [J]. FLEISCHWIRTSCHAFT, 2019, 99 (02): : 100 - 103
  • [27] Effect of the addition of papain on the dry fermented sausage proteolysis
    Diaz, O
    Fernandez, M
    deFernando, GDG
    delaHoz, L
    Ordonez, JA
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1996, 71 (01) : 13 - 21
  • [28] Effect of phosphates on technological parameters by dry fermented sausage
    Klettner, PG
    [J]. FLEISCHWIRTSCHAFT, 2001, 81 (10): : 95 - 98
  • [29] MICROBIOLOGICAL PROCESSES IN THE MANUFACTURE OF DRY SAUSAGE AND RAW HAMS
    LUCKE, FK
    [J]. FLEISCHWIRTSCHAFT, 1986, 66 (03): : 302 - 309
  • [30] MICROBIOLOGICAL PROCESSES IN THE MANUFACTURE OF DRY SAUSAGE AND RAW HAM
    LUCKE, FK
    [J]. FLEISCHWIRTSCHAFT, 1986, 66 (10): : 1505 - 1509
12345