EFFECT OF SPICES AND SALT ON FERMENTATION OF LEBANON BOLOGNA-TYPE SAUSAGE

[1] Atkinson Ida, 1947, FOOD INDUST, V19, P1198

[2] BEUCHAT LR, 1976, J FOOD SCI, V41, P899, DOI 10.1111/j.1365-2621.1976.tb00748_41_4.x

[3] INHIBITION OF AFLATOXIN PRODUCTION BY CINNAMON [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (06) : 1163 - 1165

[4] CHIPAULT JR, 1956, FOOD TECHNOL-CHICAGO, V10, P209

[5] CORRAN JW, 1933, J SOC CHEM IND, V52, pT149

[6] *UBER DIE ANTIBAKTERIELLE WIRKUNG VON GEWURZEN [J]. ZEITSCHRIFT FUR HYGIENE UND INFEKTIONSKRANKHEITEN, 1948, 128 (5-6): : 696 - 706

[7] DUBOIS CW, 1943, P I FOOD TECHNOL, P202

[8] FABIAN FW, 1939, FOOD RES, V4, P269

[9] Frazier W, 1958, FOOD MICROBIOLOGY

[10] INFLUENCE OF SALT ON DEVELOPMENT OF ACID BY LACTIC STARTERS IN SKIMMILK AND IN CURD SUBMERGED IN BRINE [J]. JOURNAL OF DAIRY SCIENCE, 1961, 44 (02) : 243 - +

[1] Atkinson Ida, 1947, FOOD INDUST, V19, P1198

[2] BEUCHAT LR, 1976, J FOOD SCI, V41, P899, DOI 10.1111/j.1365-2621.1976.tb00748_41_4.x

[3] INHIBITION OF AFLATOXIN PRODUCTION BY CINNAMON [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (06) : 1163 - 1165

[4] CHIPAULT JR, 1956, FOOD TECHNOL-CHICAGO, V10, P209

[5] CORRAN JW, 1933, J SOC CHEM IND, V52, pT149

[6] *UBER DIE ANTIBAKTERIELLE WIRKUNG VON GEWURZEN [J]. ZEITSCHRIFT FUR HYGIENE UND INFEKTIONSKRANKHEITEN, 1948, 128 (5-6): : 696 - 706

[7] DUBOIS CW, 1943, P I FOOD TECHNOL, P202

[8] FABIAN FW, 1939, FOOD RES, V4, P269

[9] Frazier W, 1958, FOOD MICROBIOLOGY

[10] INFLUENCE OF SALT ON DEVELOPMENT OF ACID BY LACTIC STARTERS IN SKIMMILK AND IN CURD SUBMERGED IN BRINE [J]. JOURNAL OF DAIRY SCIENCE, 1961, 44 (02) : 243 - +