Herstellung sicherer Fleischerzeugnisse. 2. Einfluss von Natriumascorbat auf das Verhalten von Escherichia coli in Teewurst | The production of safe meat products. 2. Influence of sodium ascorbate on the behaviour of Escherichia coli in 'Teewurst'
2002
Rödel, W. | Scheuer, Rainer
Bibliographic information
Fleischwirtschaft
Volume
82
Issue
4
Pagination
119
- 122
Publisher Dt. Fachverl.; dfv-Archiv
ISSN 0015-363XLanguage
German
Type
Journal Article; Text
2025-02-03
MODS
Data Provider
This bibliographic record has been provided by Max Rubner-Institut
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