Evaluation of Prerigor Freeze‐Dried Beef in the Manufacture of Dry Fermented Sausage
- 1 July 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (4) , 1280-1281
- https://doi.org/10.1111/j.1365-2621.1981.tb03043.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- SAUSAGE DRYING: FACTORS AFFECTING THE PERCENT YIELD OF PEPPERONIJournal of Food Science, 1976
- CHANGES IN MEAT COMPONENTS DURING FERMENTATION, HEAT PROCESSING AND DRYING OF A SUMMER SAUSAGEJournal of Food Science, 1973
- FEASIBILITY OF ADDING FREEZE‐DRIED MEAT IN THE PREPARATION OF FERMENTED DRY SAUSAGEJournal of Food Science, 1973