EFFECT OF MAJOR SPICES IN LEBANON BOLOGNA ON ACID PRODUCTION BY STARTER CULTURE ORGANISMS

被引：11

作者：

KISSINGER, JC

ZAIKA, LL

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1978年 / 41卷 / 06期

关键词：

D O I：

10.4315/0362-028X-41.6.429

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：429 / 431

页数：3

共 11 条

[1]

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[2]

Castell C, 1944, FOOD RES, V9, P410

[3]

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[5] Swelling in canned chopped hams [J].

Jensen, LB ;

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[6] MICROBIAL PROFILE OF SELECTED SPICES AND HERBS AT IMPORT [J].

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DEIBEL, RH .

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[7] LEBANON BOLOGNA .1. MANUFACTURE AND PROCESSING [J].

PALUMBO, SA ;

SMITH, JL ;

ACKERMAN, SA .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1973, 36 (10) :497-503

[8] MICROBIOLOGY OF PROCESSED SPICES [J].

POWERS, EM ;

LAWYER, R ;

MASUOKA, Y .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1975, 38 (11) :683-687

[9]

POWERS EM, 1976, J MILK FOOD TECHNOL, V39, P668, DOI 10.4315/0022-2747-39.10.668

[10] ROLE OF NITRITE AND NITRATE IN LEBANON BOLOGNA, A FERMENTED SAUSAGE [J].

ZAIKA, LL ;

ZELL, TE ;

SMITH, JL ;

PALUMBO, SA ;

KISSINGER, JC .

JOURNAL OF FOOD SCIENCE, 1976, 41 (06) :1457-1460

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