NUTRITIONAL EVALUATION OF PROTEIN IN DRY SAUSAGES DURING THE FERMENTATION PROCESS WITH SPECIAL EMPHASIS ON AMINO ACID DIGESTIBILITY-Reference-Cited by-同舟云学术

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NUTRITIONAL EVALUATION OF PROTEIN IN DRY SAUSAGES DURING THE FERMENTATION PROCESS WITH SPECIAL EMPHASIS ON AMINO ACID DIGESTIBILITY

Published:1980-09 Issue:5 Volume:45 Page:1153-1155
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ESKELAND BJODNE,NORDAL JOHN

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb06509.x/fullpdf

Reference15 articles.

1. Compounds determining pH in dry sausage

2. CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENING

3. B.O. Eggum, 1973 . A study of certain factors in influencing protein utilization in rats and pigs. Landbrukshusholdningsselskabets for-lag, Rolighedsvej 26. DK-1958 Copenhagen, Denmark, p.17 .

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1. Composition and Nutrition;Handbook of Fermented Meat and Poultry;2014-10-02

2. Effect of Combining Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel;Journal of Food Science;2006-05-31

3. Improvement of the Functionality of Minced Mackerel by Hydrolysis and Subsequent Lactic Acid Bacterial Fermentation;Journal of Food Science;2006-05-31

4. New Technology for Producing Paste-like Fish Products using Lactic Acid Bacteria Fermentation;Journal of Food Science;2002-10

5. Effect of Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel;Journal of Food Science;2002-03

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