Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening time.
about
Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size.Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats.Effect of the Variables Time and Temperature on Volatile Compounds Extraction of Salami by Solid Phase MicroextractionEffect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Behavior during Salami ProcessingEffect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’
P2860
Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening time.
description
2004 nî lūn-bûn
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2004年の論文
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2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
2004年论文
@zh
2004年论文
@zh-cn
name
Growth and production of volat ...... ation level and ripening time.
@en
Growth and production of volat ...... ation level and ripening time.
@nl
type
label
Growth and production of volat ...... ation level and ripening time.
@en
Growth and production of volat ...... ation level and ripening time.
@nl
prefLabel
Growth and production of volat ...... ation level and ripening time.
@en
Growth and production of volat ...... ation level and ripening time.
@nl
P2093
P1433
P1476
Growth and production of volat ...... ation level and ripening time.
@en
P2093
Karsten Tjener
Lone Andersen
Louise H Stahnke
P304
P356
10.1016/J.MEATSCI.2003.11.017
P577
2004-07-01T00:00:00Z