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Surviving ability of EHEC in raw sausages. 2. Slicable raw sausage

2000

Stiebing, A. | Vogt, N. | Baumgart, J. | Putzfeld, K. | Bergt, J.

AGROVOC Keywords
acidification alimentos fermentados crecimiento croissance cultivos iniciadores culture starter drying escherichia fermented foods growth maduramiento nitrite nitrites nitritos ph ripening salchicha saucisse sausages secado starter cultures temperatura temperature
Bibliographic information
Fleischwirtschaft (Germany)
Volume 80 Issue 6 ISSN 0015-363X
Pagination
pp. 107-110
Other Subjects
Sechage; Murissage; Aliment fermente; Acidificacion
Language
German
Note
Summaries (De, En)
Translated Title
EHEC - Ueberlebensfaehigkeit in Rohwurst. 2. Schnittfeste Rohwurst
Type
Summary
2002-08-15
AGRIS AP
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