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Technology of processing fermented sausage and cooked sausage with reduced nitrite addition

2000

Klettner, P.-G. | Troeger, K.

AGROVOC Keywords
additif alimentaire aditivos alimentarios appropriate technology food additives meat products nitrite nitrites nitritos procesamiento processing productos de la carne salchicha saucisse sausages traitement uses usos utilisation
Bibliographic information
Volume 80 Issue 5 ISSN 0015-363X
Pagination
pp. 82-85
Other Subjects
Tecnologia apropiada; Technologie appropriee; Produit carne
Language
German
Note
Summaries (De, En)
Translated Title
Technologie der Herstellung von Roh- und Bruehwurst mit vermindertem Nitritzusatz
Type
Summary
2002-08-15
AGRIS AP
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