Compounds determining pH in dry sausage
- 1 July 1979
- journal article
- Published by Elsevier in Meat Science
- Vol. 3 (3) , 161-167
- https://doi.org/10.1016/0309-1740(79)90033-0
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENINGJournal of Food Science, 1974
- STOICHIOMETRY OF CARBOHYDRATE FERMENTATION DURING DRY SAUSAGE RIPENINGJournal of Food Science, 1974
- ber das Pufferungsverm gen des Fleisches und seine Ver nderungen post mortemZeitschrift für Lebensmittel-Untersuchung und Forschung, 1974
- FEASIBILITY OF ADDING FREEZE‐DRIED MEAT IN THE PREPARATION OF FERMENTED DRY SAUSAGEJournal of Food Science, 1973