Control of the Dehydration Process in Production of Intermediate-Moisture Meat Products: A Review-Reference-Cited by-同舟云学术

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Control of the Dehydration Process in Production of Intermediate-Moisture Meat Products: A Review

Published:1996 Issue: Volume: Page:71-161
ISSN:1043-4526
Container-title:Advances in Food and Nutrition Research
language:
Short-container-title:

Author:

Chang S.F.,Huang T.C.,Pearson A.M.

Publisher

Elsevier

Reference222 articles.

1. Utilization of various carbohydrates in fermented sausages.;Acton;J. Food Sci.,1977

2. “Microstructural Principles of Food Processing and Engineering.”;Aguilera,1990

3. “Lean Trimmings,” Sept. 24,1995

4. “Lean Trimmings,” Oct. 23,1995

5. “Butchering, Processing and Preservation of Meat.”;Ashbrook,1955

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