Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types-Reference-Cited by-同舟云学术

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Hurdle Technology Applied to Meat Products of the Shelf Stable Product and Intermediate Moisture Food Types

Published:1985 Issue: Volume: Page:309-329
ISSN:
Container-title:Properties of Water in Foods
language:
Short-container-title:

Author:

Leistner L.

Publisher

Springer Netherlands

Link

http://link.springer.com/content/pdf/10.1007/978-94-009-5103-7_19.pdf

Reference43 articles.

1. Bokkenheuser V. (1963). S. Afr. med. J. 37, 619.

2. Botes H.J.W. (1966). J. S. Afr. vet. med. Ass. 37, 173.

3. Fox M. and Lonein M. (1982). Lebensm.-Wiss. u.-Technol. 15, 321.

4. Gould G.W. (1969). In: “The Bacterial Spore” (G.W. Gould and A. Hurst, eds) p 397, Academic Press London.

5. Hechelmann K. and Witzgall G. (1983). Jahresbericht der Bundesanstalt für Fleischforschung, Kulmbach, C 25.

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