INFLUENCE OF RAW INGREDIENTS, NITRITE LEVELS, AND COOKING TEMPERATURES ON THE MICROBIOLOGICAL QUALITY OF BRAUNSCHWEIGER

被引：12

作者：

CHYR, CY ^{[1
]}

WALKER, HW ^{[1
]}

SEBRANEK, JG ^{[1
]}

机构：

[1] IOWA STATE UNIV SCI & TECHNOL,DEPT ANIM SCI & FOOD TECHNOL,AMES,IA 50011

来源：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07599.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：1732 / 1735

页数：4

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