Effect of citric acid, citrate and slight aw decreases on the bacteriological stability of Hague liver sausage-Reference-Cited by-同舟云学术

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Effect of citric acid, citrate and slight aw decreases on the bacteriological stability of Hague liver sausage

Published:1988-01 Issue:3 Volume:24 Page:163-176
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Houben J.H.,Krol B.

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Recepten voor vleeswaren en eisen voor slagerijapparatuur,1972

2. Vlees- en Vleeswarenbesluit (Warenwet),1981

3. Radiation decontamination of dry food ingredients and processing aids

4. Proc. Int. Symp. ‘Trends in Modern Meat Technology’;Fischer,1985

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Genotyping and Toxigenic Potential of Bacillus subtilis and Bacillus pumilus Strains Occurring in Industrial and Artisanal Cured Sausages;Applied and Environmental Microbiology;2004-09

2. Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Ingredients;Quality Attributes of Muscle Foods;1999

3. Effect of citric acid and citrate on the shelf stability of canned liver paste processed at reduced F0 values;Meat Science;1991-01

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