Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies-Reference-Cited by-同舟云学术

Changes in curing agents, microbial counts and volatile compounds during processing of green bacon using two different production technologies

Published:1995-08 Issue:4 Volume:68 Page:477-487
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Andersen Henrik J,Hinrichsen Lars L

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference36 articles.

1. 1991 Growth profiles of Vibrio species from Danish curing brine. In Proc 37th Int Congr Meat Science and Technology (Vol 2). Federal Centre for Meat Research, Kulmbach, Germany, pp 528–533.

2. Volatile components of dry-cured ham

3. CAMO A/S 1991 Unscambler II Users's Guide (Version 3.5). CAMO A/S, Trondheim, Norway.

4. A Comparison of the Volatile Fractions from Cured and Uncured Meat

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