[Studies of the mephitic maturation of sausages].
作者信息
Cantoni C, Bianchi M A, Renon P, D'Aubert S
出版信息
Arch Vet Ital. 1969 Aug 31;20(4):245-64.
PMID:5401441
Abstract
摘要
相似文献
1
[Studies of the mephitic maturation of sausages].
Arch Vet Ital. 1969 Aug 31;20(4):245-64.
2
[Microbiology and biochemical changes in raw ham during seasoning].
Arch Vet Ital. 1971 Jun 30;22(2):61-86.
3
[Studies of maturation of the Italian sausages, "coppe"].
Arch Vet Ital. 1967 Oct 31;18(5):335-50.
4
[Studies on raw ham putrefaction].
Arch Vet Ital. 1969 Oct 31;20(5):355-70.
5
[Changes of the azotated compounds, nucleotides, nucleosides and bases during maturation of breasaolas].
Arch Vet Ital. 1969 Apr 30;20(2):73-81.
6
Symposium on microbial changes in foods. Microbiology and chemical changes in raw hams of Italian type.
J Appl Bacteriol. 1971 Mar;34(1):51-61. doi: 10.1111/j.1365-2672.1971.tb02268.x.
7
Biological transformations in cured food products.
Riv Biol. 1972 Oct-Dec;65(4):355-83.
8
[On the formation of H2S and of CH3SH in spoiled sausages and hams: action of microorganisms].[关于变质香肠和火腿中硫化氢和甲硫醇的形成：微生物的作用]
Arch Vet Ital. 1970 Jun 30;21(2):113-8.
9
Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 3. Glutamine, glutathione, tyrosine, ammonia, lactic acid, creatine, carbohydrate, haem pigment and hydrogen sulphide.
Br Poult Sci. 1969 Jul;10(3):229-38. doi: 10.1080/00071666908415763.
10
[Content of volatile and non-volatile fatty acids and volatile carbonylic compounds of the fat of fresh and cured hams].[新鲜火腿和腌制火腿脂肪中挥发性和非挥发性脂肪酸以及挥发性羰基化合物的含量]
Arch Vet Ital. 1970 Aug 31;21(4):213-28.
Zotero 插件