Sausage processing /
Autor principal: | Karmas, Endel (Autor, Autor/a) |
---|---|
Formato: | Libro |
Lenguaje: | English |
Publicado: |
Park Ridge, New Jersey :
Noyes Data Corporation,
1972.
|
Colección: | Food Processing Review ;
no. 24 |
Materias: |
Ejemplares similares
-
Sausage casing technology /
por: Karmas, Endel, et al.
Publicado: (1974) -
Nutritional evaluation of food processing /
por: Karmas, Endel
Publicado: (1988) -
Sausage and small goods production : a practical handbook on the manufacture of sausages and other meat-based products /
por: Gerrard, Frank
Publicado: (1976) -
Embutidos : procesamiento y control de calidad /
por: Barco Garay, Alfredo
Publicado: (2008) -
Cheese powder as an ingredient in reduced salt dry fermented sausages : effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and λ-glutamyl kokumi peptides content in dry fermented sausages /
por: Araya Morice, Adriana 1986-
Publicado: (2017)