Comparison of Dry Sausages Produced by Different Methods: Addition of Nitrite-Nitrate Salts and Sodium Chloride at Different Phases (English)
- New search for: Astiasarán, I.
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In:
Meat science
;
34
, 2
; 255
;
1993
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ISSN:
- Article (Journal) / Print
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Title:Comparison of Dry Sausages Produced by Different Methods: Addition of Nitrite-Nitrate Salts and Sodium Chloride at Different Phases
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Contributors:
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Published in:Meat science ; 34, 2 ; 255
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Publisher:
- New search for: Elsevier
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Place of publication:London [u.a.]
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Publication date:1993
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34 / 58.34
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Table of contents – Volume 34, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 131
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Early Post Mortem pH decrease in porcine M. longissimus dorsi of PSE, Normal and DFD qualityEnfält, Anne-Charlotte / Lundström, Kerstin / Engstrand, Ulla et al. | 1992
- 145
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Model system evaluations of the effects of different levels of K2HPO4 NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsionsZorba, O. / Gokalp, H.Y. / Yetim, H. / Ockerman, H.W. et al. | 1992
- 163
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Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steersPurchas, R.W. / Aungsupakorn, R. et al. | 1992
- 179
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Prediction of meat quality in live pigs using stress-susceptible and stress-resistant animalsCheah, K.S. / Cheah, A.M. / Lahucky, R. / Mojto, J. / Kovac, L. et al. | 1992
- 191
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A study of changes in the fat content of some varieties of dry sausage during the curing processChasco, J. / Beriain, M.J. / Bello, J. et al. | 1992
- 205
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Effect of the Addition of Pronase E on the Proteolysis in Dry Fenmented SausagesDiaz, O. et al. | 1993
- 205
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Effect of the addition of pronase E on the proteolysis in dry fermented sausagesDíaz, Olga / Fernández, Manuela / García de Fernando, Gonzalo D. / de la Hoz, Lorenzo / Ordóñez, Juan A. et al. | 1992
- 217
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Modelling post-mortem tenderisation—IV: Role of calpains and calpastatin in conditioningDransfield, Eric et al. | 1992
- 235
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Influence of freezing method on thaw drip and protein loss of low-voltage electrically stimulated and non-stimulated sheeps' muscleSacks, B. / Casey, N.H. / Boshof, E. / van Zyl, H. et al. | 1992
- 245
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Antioxidant activity of carnosine in cooked ground porkDecker, Eric A. / Crum, Andrea D. et al. | 1992
- 245
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Antioxidant Activity of Cannosine in Cooked Ground PorkDecker, E.A. et al. | 1993
- 255
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Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phasesAstiasarán, I. / Redin, R. / Cid, C. / Iriarte, J. / Bello, J. et al. | 1992