STOICHIOMETRY OF DRY SAUSAGE FERMENTATION

[1] SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (02) : 293 - 296

[2] Demeyer D I, 1979, Meat Sci, V3, P161, DOI 10.1016/0309-1740(79)90033-0

[3] CHANGES IN NON-PROTEIN NITROGEN-COMPOUNDS DURING DRY SAUSAGE RIPENING [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (02) : 301 - 304

[4] CONTINUOUS CULTURE OF ANAEROBIC BACTERIA [J]. JOURNAL OF GENERAL MICROBIOLOGY, 1967, 47 : 53 - &

[5] ROSE AH, 1981, SCI AM, V245, P95

[6] AMINES IN DRY FERMENTED SAUSAGE [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (01) : 283 - 285

[7] Vandekerckhove P., 1975, Fleischwirtschaft, V55, P680

[8] VANDEKERCKHOVE P, 1978, THESIS RIJKSUNIVERSI

[9] VANDEKERCKHOVE P, 1977, TIJDSCHR GENEESK, V33, P407

[10] VANDEKERCKHOVE P, 1977, ONDERZOEKSRAPPORT IW

[1] SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (02) : 293 - 296

[2] Demeyer D I, 1979, Meat Sci, V3, P161, DOI 10.1016/0309-1740(79)90033-0

[3] CHANGES IN NON-PROTEIN NITROGEN-COMPOUNDS DURING DRY SAUSAGE RIPENING [J]. JOURNAL OF FOOD SCIENCE, 1974, 39 (02) : 301 - 304

[4] CONTINUOUS CULTURE OF ANAEROBIC BACTERIA [J]. JOURNAL OF GENERAL MICROBIOLOGY, 1967, 47 : 53 - &

[5] ROSE AH, 1981, SCI AM, V245, P95

[6] AMINES IN DRY FERMENTED SAUSAGE [J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (01) : 283 - 285

[7] Vandekerckhove P., 1975, Fleischwirtschaft, V55, P680

[8] VANDEKERCKHOVE P, 1978, THESIS RIJKSUNIVERSI

[9] VANDEKERCKHOVE P, 1977, TIJDSCHR GENEESK, V33, P407

[10] VANDEKERCKHOVE P, 1977, ONDERZOEKSRAPPORT IW