Author:
González-Fandos M.E,Sierra M,Garcı́a-Lopez M.L,Garcı́a-Fernández M.C,Otero A
Reference49 articles.
1. American Meat Institute (AMI) (1982). Good manufacturing practices, fermented dry and semidry sausage. Washington, DC: American Meat Research Institute.
2. Anon. (1980). Normas de calidad para productos cárnicos. BOE 207 20 de agosto de 1979, Spain.
3. AOAC (1980). Manual of the AOAC (13th ed). Washington, DC: AOAC.
4. Bacus, J. N. (1986). Fermented meat and meat products. In A. M. Pearson, and T. R. Duston (Eds.), Advances in meat research (pp. 123–164). London: McMillan.
5. Effect of pH and oxygen tension on staphylococcal growth and enterotoxin production in fermented sausages;Barber;Applied Microbiology,1972
Cited by
24 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