Processed Meats
Author:
Publisher
Springer US
Link
http://link.springer.com/content/pdf/10.1007/978-1-4615-4427-2_5.pdf
Reference54 articles.
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3. Allen, J.R., and E.M. Foster. 1960. Spoilage of vacuum-packed sliced processed meats during refrigerated storage. Food Res. 25:1–7.
4. Andersen, S.J. 1995. Compositional changes in surface mycoflora during ripening of naturally fermented sausages. J. Food Protect. 58:426–429.
5. Arihara, K., H. Ota, M. Itoh, et al. 1998. Lactobacillus acidophilus group lactic acid bacteria applied to meat fermentation. J. Food Sci. 63:544–547.
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1. EFECTO DE BACTERIAS ÁCIDO LÁCTICAS TERMORESISTENTES EN SALCHICHAS COCIDAS THERMORESISTAN LACTIC ACID BACTERIA EFFECT ON COOKED SAUSAGES;Ciencia y Tecnologia Alimentaria;2006-07
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