Quality control of fermented meat products
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/VN084P41551P8770.pdf
Reference180 articles.
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3. Effect of fermentation temperature on changes in meat properties and flavour of summer sausage;Acton;J Milk Food Technol,1972
4. Effect of Nitrate, Nitrite and Ascorbate on Colour and Colour Stability of Dry, Fermented Sausage Prepared Using ‘Back Slopping”;Ally;Meat Sci,1992
5. Pers. comm. Chr. Hansen A/S;Andersen,2001
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