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Stoichiometry of dry sausage fermentation

✍ Scribed by D. I. Demeyer

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

STOICHIOMETRY OF CARBOHYDRATE FERMENTATI

✍ A. De KETELAERE; D. DEMEYER; P. VANDEKERCKHOVE; P. VERVAEKE 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 457 KB

AMINES IN DRY FERMENTED SAUSAGE

✍ P. VANDEKERCKHOVE 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 258 KB

Characterization of Micrococcaceae isola

✍ E. Papamanoli; P. Kotzekidou; N. Tzanetakis; E. Litopoulou-Tzanetaki 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 167 KB

Maple Syrup as Carbohydrate Source in Dr

✍ P.J. DELAQUIS; JULIE FONTAINE; FRANCE DUSSAULT; C.P. CHAMPAGNE 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 451 KB

Bacterial Proteinase Reduces Maturation

✍ BEATE F. HAGEN; JEAN-LOUIS BERDAGUÉ; ASKILD L. HOLCK; HELGA NÆS; HANS BLOM 📂 Article 📅 1996 🏛 Institute of Food Technologists 🌐 English ⚖ 167 KB

A limited mathematical model for the fer

✍ B.E. Verlinden; J.A. Spriet 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 972 KB