Microbiology of Meat Curing: III. Some Microbiological and Related Technological Aspects in the Manufacture of Fermented Sausages

Gelijkaardige items

• Microbiology of Meat Curing: IV. A Lyophilized Pediococcus cerevisiae Starter Culture for Fermented Sausage
  door: Deibel, R. H., et al.
  Gepubliceerd in: (1961)
• Microbiology of Meat Curing: I. The Occurrence and Significance of a Motile Microorganism of the Genus Lactobacillus in Ham Curing Brines
  door: Deibel, R. H., et al.
  Gepubliceerd in: (1958)
• Microbiology of Meat Curing: II. Characteristics of a Lactobacillus Occurring in Ham Curing Brines Which Synthesizes a Polysaccharide from Sucrose
  door: Deibel, R. H., et al.
  Gepubliceerd in: (1959)
• Colorimetric and sensory characteristics of fermented cured sausage with Brazilian ostrich meat addition
  door: Carlos Pasqualin CAVALHEIRO, et al.
  Gepubliceerd in: (2013)
• Nitrite Burn in Fermented Sausage
  door: Bacus, J. N., et al.
  Gepubliceerd in: (1972)