USE OF A COMMERCIAL PEDIOCOCCUS-CEREVISIAE STARTER CULTURE IN PRODUCTION OF COUNTRY-STYLE HAMS

被引：12

作者：

BARTHOLOMEW, DT ^{[1
]}

BLUMER, TN ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT FOOD SCI,RALEIGH,NC 27607

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb01530.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：494 / 497

页数：4

共 17 条

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[4] FACTORS RESPONSIBLE FOR WHITE FILM FORMATION ON CUT SURFACES OF DRY-CURED HAMS [J].

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[5]

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[8]

GLASSTONE S, 1946, ELEMENTS PHYSICAL CH

[9] EFFECT OF PRE-FREEZING HAMS ON QUALITY ATTRIBUTES OF DRY-CURED PRODUCT [J].

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BLUMER, TN .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1972, 35 (02) :98-&

[10] FREE AMINO ACIDS IN HAM MUSCLE DURING SUCCESSIVE AGING PERIODS AND THEIR RELATION TO FLAVOR [J].

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