Sausage manufacture: Principles and practice

Eitemau Tebyg

• Nghiên cứu khả năng chế biến sausage bổ sung rau từ thịt dè cá :
  gan: Trần, Tấn Khánh
  Cyhoeddwyd: (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 /
• Factors affecting the processing of chicken breast and green chili (Capsicumn annuum L.) Vietnamese steamed sausage (cha lua)
  Cyhoeddwyd: (2026)
• 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 /
  gan: Verluyten, Jurgen.