AAAAAA

   
Results: 1-7 |
Results: 7
DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS AT DIFFERENT TEMPERATURES AND WITH DIFFERENT INGREDIENT LEVELS .4. AMINO-ACID PROFILE
Authors: WAADE C STAHNKE LH
Citation: C. Waade et Lh. Stahnke, DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS AT DIFFERENT TEMPERATURES AND WITH DIFFERENT INGREDIENT LEVELS .4. AMINO-ACID PROFILE, Meat science, 46(1), 1997, pp. 101-114
SENSORY AND CHROMATOGRAPHIC EVALUATIONS OF WATER-SOLUBLE FRACTIONS FROM DRIED SAUSAGES
Authors: HENRIKSEN AP STAHNKE LH
Citation: Ap. Henriksen et Lh. Stahnke, SENSORY AND CHROMATOGRAPHIC EVALUATIONS OF WATER-SOLUBLE FRACTIONS FROM DRIED SAUSAGES, Journal of agricultural and food chemistry, 45(7), 1997, pp. 2679-2684
DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS AT DIFFERENT TEMPERATURES AND WITH DIFFERENT INGREDIENT LEVELS .1. CHEMICAL AND BACTERIOLOGICAL DATA
Authors: STAHNKE LH
Citation: Lh. Stahnke, DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS AT DIFFERENT TEMPERATURES AND WITH DIFFERENT INGREDIENT LEVELS .1. CHEMICAL AND BACTERIOLOGICAL DATA, Meat science, 41(2), 1995, pp. 179-191
DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS AT DIFFERENT TEMPERATURES AND WITH DIFFERENT INGREDIENT LEVELS .2. VOLATILE COMPONENTS
Authors: STAHNKE LH
Citation: Lh. Stahnke, DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS AT DIFFERENT TEMPERATURES AND WITH DIFFERENT INGREDIENT LEVELS .2. VOLATILE COMPONENTS, Meat science, 41(2), 1995, pp. 193-209
DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS AT DIFFERENT TEMPERATURES AND WITH DIFFERENT INGREDIENT LEVELS .3. SENSORY EVALUATION
Authors: STAHNKE LH
Citation: Lh. Stahnke, DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS AT DIFFERENT TEMPERATURES AND WITH DIFFERENT INGREDIENT LEVELS .3. SENSORY EVALUATION, Meat science, 41(2), 1995, pp. 211-223
AROMA COMPONENTS FROM DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS
Authors: STAHNKE LH
Citation: Lh. Stahnke, AROMA COMPONENTS FROM DRIED SAUSAGES FERMENTED WITH STAPHYLOCOCCUS-XYLOSUS, Meat science, 38(1), 1994, pp. 39-53
PORK FAT HYDROLYZED BY STAPHYLOCOCCUS-XYLOSUS
Authors: SORENSEN BB STAHNKE LH ZEUTHEN P
Citation: Bb. Sorensen et al., PORK FAT HYDROLYZED BY STAPHYLOCOCCUS-XYLOSUS, Revista espanola de ciencia y tecnologia de alimentos, 33(2), 1993, pp. 165-178
Risultati: 1-7 |