Salami research
Recently Added Items
| Title | Added By | Updated On |
|---|---|---|
| FACTORS LIMITING THE SHELF-LIFE OF SALAMI PIECES KEPT IN RETAILING CONDITIONS | ahearn | Nov 12, 2015 6:05:45 PM |
| MICROBIAL ANALYSIS OF RAW MATERIALS AND HEAT- PROCESSED MEAT PRODUCTS | ahearn | Nov 12, 2015 6:05:45 PM |
| Biopreservation of Italian salami for starter culture. | ahearn | Nov 12, 2015 6:00:56 PM |
| ASPECTS OF FUNGAL MICROFLORA ON MEAT AND MEAT PRODUCTS | ahearn | Nov 12, 2015 6:00:56 PM |
| The occurrence of moulds in fermented raw meat products | ahearn | Nov 12, 2015 5:56:20 PM |
| The role of moulds in the ripening process of salami | ahearn | Nov 12, 2015 5:56:20 PM |
| Contact dermatitis caused by salami skin | ahearn | Nov 12, 2015 5:56:20 PM |
| Basic studies on production of cured meat flavors in mold-fermented salami sausage | ahearn | Nov 12, 2015 5:56:20 PM |
| Characteristics and applications of molds | ahearn | Nov 12, 2015 5:56:20 PM |
| Mould starter cultures for dry sausages—selection, application and effects | ahearn | Nov 12, 2015 5:56:20 PM |
See all 17 items for this group in the Group Library.
