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Results: 1-3 |
Results: 3
IDENTIFICATION OF LACTIC SPOILAGE BACTERIA FROM VACUUM-PACKED COOKED LUNCHEON MEAT AND INDUCTION OF REPAIRABLE INJURY BY MILD THERMAL-STRESS
Authors: HOLLEY RA LAMOUREUX M DUSSAULT F
Citation: Ra. Holley et al., IDENTIFICATION OF LACTIC SPOILAGE BACTERIA FROM VACUUM-PACKED COOKED LUNCHEON MEAT AND INDUCTION OF REPAIRABLE INJURY BY MILD THERMAL-STRESS, Lebensmittel-Wissenschaft + Technologie, 29(1-2), 1996, pp. 114-122
EFFECT OF PARTIAL REPLACEMENT OF NACL BY KCL ON THE FERMENTATIVE ACTIVITY OF MIXED STARTER CULTURES FOR MEAT FERMENTATION
Authors: CHAMPAGNE CP FONTAINE J DUSSAULT F DELAQUIS PJ
Citation: Cp. Champagne et al., EFFECT OF PARTIAL REPLACEMENT OF NACL BY KCL ON THE FERMENTATIVE ACTIVITY OF MIXED STARTER CULTURES FOR MEAT FERMENTATION, Food microbiology, 10(4), 1993, pp. 329-335
MAPLE SYRUP AS CARBOHYDRATE SOURCE IN DRY SAUSAGE FERMENTATION
Authors: DELAQUIS PJ FONTAINE J DUSSAULT F CHAMPAGNE CP
Citation: Pj. Delaquis et al., MAPLE SYRUP AS CARBOHYDRATE SOURCE IN DRY SAUSAGE FERMENTATION, Journal of food science, 58(5), 1993, pp. 981
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