COMPOSITION OF SOME COMMERCIAL DRY SAUSAGES
- 1 July 1976
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 41 (4) , 971-972
- https://doi.org/10.1111/j.1365-2621.1976.tb00768_41_4.x
Abstract
No abstract availableKeywords
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- EFFECT OF MEAT PARTICLE SIZE AND CASING DIAMETER ON SUMMER SAUSAGE PROPERTIES DURING DRYING1Journal of Milk and Food Technology, 1974
- CHANGES IN MEAT COMPONENTS DURING FERMENTATION, HEAT PROCESSING AND DRYING OF A SUMMER SAUSAGEJournal of Food Science, 1973
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- A NEW V‐8 MEDIUM FOR DETERMINING LACTOBACILLIaJournal of Food Science, 1953