PHYSICOCHEMICAL CHARACTERISTICS OF FERMENTED SAUSAGE EXTENDED WITH CARBOHYDRATE MATERIALS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1994.tb00525.x/fullpdf
Reference16 articles.
1. UTILIZATION OF VARIOUS CARBOHYDRATES IN FERMENTED SAUSAGE
2. DETECTION OF BIOGENIC AMINES AS MEAT SPOILAGE INDICATORS
3. Volatile compounds produced by meat pseudomonads and related reference strains during growth on beef stored in air at chill temperatures
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3. RELATIONSHIP OF CHILLING RATE AND LOCATION WITHIN MUSCLE ON THE QUALITY OF HAM AND LOIN MUSCLES;Journal of Muscle Foods;2002-08
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