The influence of temperature on some parameters for dry sausage during ripening
- 31 July 1980
- journal article
- Published by Elsevier in Meat Science
- Vol. 4 (3) , 191-201
- https://doi.org/10.1016/0309-1740(80)90048-0
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- THE EFFECT OF BACTERIAL FERMENTATION ON PROTEIN SOLUBILITY IN A SAUSAGE MODEL SYSTEMJournal of Food Science, 1974
- EFFECT OF FERMENTATION TEMPERATURE ON CHANGES IN MEAT PROPERTIES AND FLAVOR OF SUMMER SAUSAGE1Journal of Milk and Food Technology, 1972