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Isolation and characterisation of a novel Podoviridae-phage infecting Weissella cibaria N 22 from Nham, a Thai fermented pork sausage
EFFECT OF FAT QUALITY ON SAUSAGE PROCESSING
Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles
In Fear of Anonymity? Herausgegeben von GATEWAYS Hamburger Beiträge zur Archäologie und Kulturgeschichte des antiken Mittelmeerraumes
Assessment of Existing Meat Handling and Hygienic Practices
MAXIMUM ENTROPY IN THE FINITE STIELTIES AND HAMBURGER MOMENT PROBLEM M. Frontini
GEA Tuchenhagen Hygienic Valves and Components
NUTRITIONAL QUALITY OF SAUSAGE MADE WITH EDIBLE MEAT
Quality and Shelf Life of Fermented Lamb Meat Sausage with Rosemary Extract
Kunst für die Kinder des Volkes. Hamburger Lehrer um Heinrich Wolgast als Reformer und Schundkämpfer (1880-1918)
Investigating the hygienic safety and antimicrobial properties
PS2 Saniflo™ Hygienic™ Series Clamped Metal Pump - PSG
Shiga toxin production by sausage-borne Escherichia coli O157:H7 in response to a post-processing in vitro digestion challenge
S. Berke, Modellbesprechung: De Agostini - Schlachtschiff Scharnhorst und Panzerschiff Admiral Graf Spee, Hamburger Rundbrief 45/Nr. 262, 2016, 15–21
Hygienic, Elastomer- and Gap Free Process Connectionst
A comparative study of Hygienic status of Butchers and Identifybacteria among the Slaughters of Meat, Chicken and Fish markets of Jagdalpur city, Chhattisgarh, India
Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content
Form factors of the sausage model obtained with bootstrap fusion from sine-Gordon theory
EVALUATION OF HYGIENIC BEHAVIOR IN HONEYBEE COLONIES Apis mellifera L. IN EGYPT
Kinetics of traditional Turkish sausage quality aspects during fermentation
Computational Fluid Dynamics Approaches in Quality and Hygienic Production of Semisolid Low-Moisture Foods: A Review of Critical Factors
The effect of Cinnamomum zeylanicum essential oil on chemical characteristics of Lyoner- type sausage during refrigerated storage
Hamburger Sklavenhändler als Sklaven in Westafrika. In: Zeitschrift des Vereins für Hamburgische Geschichte 96 (2011), S. 33-69
Inside the Sausage Factory: Improving Estimates of the Effects of Health Insurance Expansion Proposals
Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal
Immigrant Rage: Alienhood, \"Hygienic\" Identities, and the Second World
Honey bee hygienic behavior and defense against Varroa jacobsoni
Numerical simulation of fundamental trapped sausage modes
Knowledge, Hygienic Behavior of Vendors, Public Health in Maputo
EVALUATION OF THE HYGIENIC AND SANITARY CONDITIONS OF THE STANDS INSTALLED AT THE COMPANY OF GENERAL WAREHOUSES OF SÃO PAULO (CEAGESP)