CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENING-Reference-Cited by-同舟云学术

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CHANGES IN NONPROTEIN NITROGEN COMPOUNDS DURING DRY SAUSAGE RIPENING

Published:1974-03 Issue:2 Volume:39 Page:301-304
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

DIERICK N.,VANDEKERCKHOVE P.,DEMEYER O.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1974.tb02880.x/fullpdf

Reference24 articles.

1. C. Cantoni, M.R. Molnar, P. Renon, and G. Giolitti, 1967 . Das Verhalten von Nukleotiden, Nukleosiden und Basen bei der Rohwurstreifung. Proc. 13th Meet. Eur. Meat Res. Work. Rotterdam.

2. STOICHIOMETRY OF CARBOHYDRATE FERMENTATION DURING DRY SAUSAGE RIPENING

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4. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects;Foods;2020-10-07

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