Quality is not a Product of Chance From Starter and Protective Cultures to Hulls - IFFA Innovations around the Production of Raw Sausages

Weber Herbert

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Quality is not a Product of Chance From Starter and Protective Cultures to Hulls - IFFA Innovations around the Production of Raw Sausages

机译：质量并不是从起动和保护培养到船体的机会 - IFFA围绕生产生涩的创新

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来源
《Fleischwirtschaft》 |2019年第9期|共5页
作者
Weber Herbert;
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Stahlackerweg 3 D-73733 Esslingen Germany;

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正文语种 ger
中图分类屠宰及肉类加工工业;
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1. Quality is not a Product of Chance From Starter and Protective Cultures to Hulls - IFFA Innovations around the Production of Raw Sausages [J] . Weber Herbert Fleischwirtschaft . 2019,第9期

机译：质量并不是从起动和保护培养到船体的机会 - IFFA围绕生产生涩的创新
2. Effects of Bifidobacterium lactis Containing Starter Cultures on Organoleptic Quality and Production of Biogenic Amine in Fresh Fermented Sausages [J] . Amal A. Gaballa Egyptian journal of food science . 2005,第1期

机译：含双歧杆菌发酵剂对新鲜发酵香肠的感官品质和生物胺产量的影响
3. Lactobacillus sakei : A Starter for Sausage Fermentation, a Protective Culture for Meat Products [J] . Monique Zagorec, Marie-Christine Champomier-Vergès Microorganisms . 2017,第3期

机译：日本乳杆菌：香肠发酵的起始剂，肉类产品的保护性培养
4. Determining the impact of celery powder and starter culture on quality of indirectly cured, emulsified cooked sausages [C] . Caihong Liu, Peiran Li, Lanxin Yue International Conference on Chemical Engineering and Advanced Materials . 2014

机译：确定芹菜粉和起动培养物对间接固化，乳化煮熟的香肠的影响
5. Bacterial starter cultures, aging and fermentation effects on some characteristics of fermented beef sausages. [D] . Candogan, Kezban. 2000

机译：细菌发酵剂的培养，老化和发酵对发酵牛肉香肠某些特性的影响。
6. Lactobacillus sakei: A Starter for Sausage Fermentation a Protective Culture for Meat Products [O] . Monique Zagorec, Marie-Christine Champomier-Vergès 2017

机译：日本乳杆菌：香肠发酵的起始剂肉类产品的保护性培养
7. Comparison of Sensory Properties, Shelf Live and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures (Starter Cultures for Sausages Production) [O] . Frece Jadranka, Kovačević Dragan, Kazazić Snježana, 2014

机译：本地和商业发酵剂生产的工业香肠的感官特性，保质期和微生物安全性比较（用于香肠生产的发酵剂）

Quality is not a Product of Chance From Starter and Protective Cultures to Hulls - IFFA Innovations around the Production of Raw Sausages

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