Formulation and Characteristics of a Fermented Pepperoni Using Mutton and Fowl-Reference-Cited by-同舟云学术

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Formulation and Characteristics of a Fermented Pepperoni Using Mutton and Fowl

Published:1988-10 Issue:4 Volume:21 Page:415-418
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Bushway A.A.,Stickney M.R.,Bergeron D.,True R.H.,Work T.M.,Criner G.K.

Publisher

Elsevier BV

Subject

General Computer Science

Reference32 articles.

1. Improved characteristics for dry, fermented turkey sausage;Acton;Food Prod. Dev.,1975

2. Organoleptic acceptability of various cooked mutton salami formulations;Anderson;J. Food Sci.,1974

3. Official Methods of Analysis,1984

4. Fermented meat and poultry products;Bacus,1986

5. The chemistry of intramolecular collagen. Conference Proceedings;Bailey;Special publication, Royal Society of Chemistry. Recent Adv. Chem. Meat.,1984

Cited by 1 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. Processing and utilization of spent hens;World's Poultry Science Journal;1992-11-01

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