Sausage manufacture: Principles and practice

Những quyển sách tương tự

• Home sausage making
  Được phát hành: (2011)
• Nghiên cứu khả năng chế biến sausage bổ sung rau từ thịt dè cá :
  Bỡi: Trần, Tấn Khánh
  Được phát hành: (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 /
  Bỡi: Verluyten, Jurgen.