Sausage manufacture: Principles and practice
The book provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends. The book then discusses product formulation, key stages in production, good practice in safety and quality assurance, new...
Đã lưu trong:
| 主要作者: | Essien, Effiong |
|---|---|
| 格式: | 圖書 |
| 語言: | Undetermined |
| 出版: |
Cambridge, UK
Woodhead
2003
|
| 主題: | |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
相似書籍
-
Nghiên cứu khả năng chế biến sausage bổ sung rau từ thịt dè cá :
由: Trần, Tấn Khánh
出版: (2012) - Molecular characterization of tet(M) genes in lactobacillus isolates from different types of fermented dry sausage /
- Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages /
-
The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus curvatus LTH 1174 under anaerobic conditions /
由: Verluyten, Jurgen. -
Manufacturing :
由: Skinner, Wickham
出版: (1985)