DEHYDRATED COOKED MEAT PRODUCTS

被引：0
|
作者：
BALLANTYNE, RM
BRYNKO, C
DUCKER, AJ
SMITHIES, WR
机构：
来源：
FOOD TECHNOLOGY | 1958年 / 12卷 / 08期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：398 / 402
页数：5
相关论文
共 50 条
  • [31] OBSERVATIONS ON MICROFLORA OF VACUUM PACKED SLICED COOKED MEAT PRODUCTS
    MOL, JHH
    HIETBRINK, JE
    MOLLEN, HWM
    VANTINTE.J
    JOURNAL OF APPLIED BACTERIOLOGY, 1971, 34 (02): : 377 - +
  • [32] Psychrotrophic clostridia causing spoilage in cooked meat and poultry products
    Kalinowski, RM
    Tompkin, RB
    JOURNAL OF FOOD PROTECTION, 1999, 62 (07) : 766 - 772
  • [33] Quantitative Detection of Beef Contamination in Cooked Meat Products by ELISA
    Thienes, Cortlandt P.
    Masiri, Jongkit
    Benoit, Lora A.
    Barrios-Lopez, Brianda
    Samuel, Santosh A.
    Krebs, Richard A.
    Cox, David P.
    Dobritsa, Anatoly P.
    Nadala, Cesar
    Samadpour, Mansour
    JOURNAL OF AOAC INTERNATIONAL, 2019, 102 (03) : 898 - 902
  • [34] USING OLIGOPHOSPHATES IN THE MANUFACTURE OF COOKED, CURED MEAT-PRODUCTS
    FAHNLE, H
    WATSOS, E
    STAUSS, H
    OZARI, R
    SCHMIDT, H
    KOTTER, L
    FLEISCHWIRTSCHAFT, 1985, 65 (04): : 485 - 488
  • [35] MEAT SPECIES IDENTIFICATION IN COOKED MEAT PRODUCTS: USING SDS-PAGE AS SCREENING METHOD
    Lopez B, Laura
    Binaghi J, Maria
    Greco B, Carola
    Mambrin C, Maria
    Valencia E, Mirta
    REVISTA CHILENA DE NUTRICION, 2011, 38 (02): : 187 - 196
  • [36] Salmonella surveillance in raw and cooked meat and meat products in the Republic of Ireland from 2002 to 2004
    Jordan, E.
    Egan, J.
    Dullea, C.
    Ward, J.
    McGillicuddy, K.
    Murray, G.
    Murphy, A.
    Bradshaw, B.
    Leonard, N.
    Rafter, P.
    McDowell, S.
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2006, 112 (01) : 66 - 70
  • [37] The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat
    Botsoglou, N. A.
    Govaris, A.
    Giannenas, I.
    Botsoglou, E.
    Papageorgiou, G.
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2007, 58 (04) : 312 - 320
  • [38] COMPRESSIBILITY OF DEHYDRATED MEAT
    HETZER, HB
    HANKINS, OG
    FOOD RESEARCH, 1946, 11 (01): : 32 - 38
  • [39] Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products
    Vermeiren, L
    Devlieghere, F
    Debevere, J
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2004, 96 (02) : 149 - 164
  • [40] COMMERCIALLY COOKED POULTRY MEAT .5. SAUSAGE AND SMOKED PRODUCTS
    NAUMANN, HD
    POULTRY SCIENCE, 1971, 50 (05) : 1646 - &
12345