共 50 条
- [41] FRANKFURTER-TYPE SAUSAGE - INFLUENCE OF HEAT-TREATMENT ON FIRMNESS AND COLOR FLEISCHWIRTSCHAFT, 1992, 72 (09): : 1226 - 1230
- [42] COMMINUTING FRANKFURTER-TYPE SAUSAGE MIXTURES WITH VERY FINE COMMINUTION MACHINERY FLEISCHWIRTSCHAFT, 1992, 72 (04): : 452 - &
- [43] COMMINUTING FRANKFURTER-TYPE SAUSAGE MIXTURES WITH VERY FINE COMMINUTION MACHINERY FLEISCHWIRTSCHAFT, 1992, 72 (03): : 242 - &
- [44] Effect of nitrite on growth of nonproteolytic Clostridium botulinum type B in Frankfurter-type sausage SAFETY ASSURANCE DURING FOOD PROCESSING, 2004, 2 : 403 - 404
- [45] THE MINIMUM SHELF-LIFE OF SLICED VACUUM-PACKED PRODUCTS - REPLY FLEISCHWIRTSCHAFT, 1986, 66 (03): : 326 - 327
- [46] EXPERIMENTAL RADURISATION OF SLICED HAM VACUUM-PACKED IN CELLULOSE OR PLASTIC FILM IRRADIATION DES ALIMENTS, 1970, 11 (1-2): : 4 - &
- [48] THE MINIMUM SHELF-LIFE OF GREEK VACUUM-PACKED SLICED PRODUCTS FLEISCHWIRTSCHAFT, 1993, 73 (09): : 952 - &
- [49] DETERMINING THE COLOR IN HOMOGENEOUS FRANKFURTER-TYPE SAUSAGE WITH DIFFERENT COLOR MEASUREMENT INSTRUMENTS FLEISCHWIRTSCHAFT, 1995, 75 (03): : 263 - 266
- [50] Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 2019, 32 (08): : 1195 - 1204