EFFECT OF MEAT PARTICLE-SIZE AND CASING DIAMETER ON SUMMER SAUSAGE PROPERTIES DURING DRYING

被引：57

作者：

KELLER, JE

SKELLEY, GC

ACTON, JC

机构：

[1] CLEMSON UNIV,DEPT FOOD SCI,CLEMSON,SC 29631

[2] CLEMSON UNIV,DEPT ANIM SCI,CLEMSON,SC 29631

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1974年 / 37卷 / 02期

关键词：

D O I：

10.4315/0022-2747-37.2.101

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：101 / 106

页数：6

共 13 条

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[2]

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[3] MICROBIOLOGY OF MEAT CURING .3. SOME MICROBIOLOGICAL AND RELATED TECHNOLOGICAL ASPECTS IN MANUFACTURE OF FERMENTED SAUSAGES [J].

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NIVEN, CF ;

WILSON, GD .

APPLIED MICROBIOLOGY, 1961, 9 (02) :156-&

[4] MICROBIOLOGY OF MEAT CURING .4. A LYOPHILIZED PEDIOCOCCUS CEREVISIAE STARTER CULTURE FOR FERMENTED SAUSAGE [J].

DEIBEL, RH ;

WILSON, GD ;

NIVEN, CF .

APPLIED MICROBIOLOGY, 1961, 9 (03) :239-&

[5]

EVERSON CW, 1970, FOOD TECHNOL-CHICAGO, V24, P42

[6]

EVERSON CW, 1971, 13TH P ANN MEAT SCI, P11

[7]

Jensen L. B, 1954, MICROBIOLOGY MEATS

[8]

KRAMLICH WE, 1971, SCIENCE MEAT MEAT PR

[9]

VANDERWERF LJ, 1971, J ASSOC OFF ANA CHEM, V54, P587

[10] CHANGES IN MEAT COMPONENTS DURING FERMENTATION, HEAT PROCESSING AND DRYING OF A SUMMER SAUSAGE [J].

WARDLAW, FB ;

SKELLEY, GC ;

JOHNSON, MG ;

ACTON, JC .

JOURNAL OF FOOD SCIENCE, 1973, 38 (07) :1228-1231

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