UTILIZATION OF VARIOUS CARBOHYDRATES IN FERMENTED SAUSAGE
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1) , 174-178
- https://doi.org/10.1111/j.1365-2621.1977.tb01245.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- STOICHIOMETRY OF CARBOHYDRATE FERMENTATION DURING DRY SAUSAGE RIPENINGJournal of Food Science, 1974
- EFFECT OF MEAT PARTICLE SIZE AND CASING DIAMETER ON SUMMER SAUSAGE PROPERTIES DURING DRYING1Journal of Milk and Food Technology, 1974
- EFFECT OF FERMENTATION TEMPERATURE ON CHANGES IN MEAT PROPERTIES AND FLAVOR OF SUMMER SAUSAGE1Journal of Milk and Food Technology, 1972
- Bacterial starter cultures in sausage productsJournal of Agricultural and Food Chemistry, 1970
- Microbiology of Meat CuringApplied Microbiology, 1961
- Microbiology of Meat CuringApplied Microbiology, 1961