INFLUENCE OF RAW INGREDIENTS, NITRITE LEVELS, AND COOKING TEMPERATURES ON THE MICROBIOLOGICAL QUALITY OF BRAUNSCHWEIGER

✍ Scribed by CHU-YING CHYR; HOMER W. WALKER; JOSEPH G. SEBRANEK

• Book ID: 108804597
• Publisher: Institute of Food Technologists
• Year: 1980
• Tongue: English
• Weight: 529 KB
• Volume: 45
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1980.tb07599.x