SAUSAGE DRYING - FACTORS AFFECTING PERCENT YIELD OF PEPPERONI

被引：14

作者：

PALUMBO, SA ^{[1
]}

SMITH, JL ^{[1
]}

ZAIKA, LL ^{[1
]}

机构：

[1] USDA,EASTERN REG RES CTR,ARS,PHILADELPHIA,PA 19118

来源：

关键词：

D O I：

10.1111/j.1365-2621.1976.tb01149.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1270 / 1272

页数：3

共 13 条

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[2] EFFECT OF MEAT PARTICLE-SIZE AND CASING DIAMETER ON SUMMER SAUSAGE PROPERTIES DURING DRYING
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SKELLEY, GC
ACTON, JC
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1974, 37 (02): : 101 - 106
[3] Komarik S. L., 1974, FOOD PRODUCTS FORMUL, VI
[4] Kramlich W. E., 1973, PROCESSED MEATS
[5] MACKENZIE DS, 1966, PREPARED MEAT PRODUC
[6] MICROBIOLOGY AND TECHNOLOGY OF PEPPERONI PROCESS
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[7] LEBANON BOLOGNA .1. MANUFACTURE AND PROCESSING
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[8] MICROBIOLOGY OF LEBANON BOLOGNA
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[J]. APPLIED MICROBIOLOGY, 1973, 26 (04) : 489 - 496
[9] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE
[10] EFFECT OF HANGING POSITION ON SOME PROPERTIES OF DRY SAUSAGE
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[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (04) : 633 - &