Awards reflect Product Quality International DLG Quality Tests 2018 for Cooked Cured Products and Cooked Sausages

Gibis Monika

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Awards reflect Product Quality International DLG Quality Tests 2018 for Cooked Cured Products and Cooked Sausages

机译：奖项反映了产品质量国际DLG质量测试2018年熟具的熟食产品和熟香肠

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来源
《Fleischwirtschaft》 |2018年第10期|共7页
作者
Gibis Monika;
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作者单位

Univ Hohenheim Inst Lebensmittel Wissensch &

Biotechnol Fg Lebensmittelphys &

Fleischwissensch Garbenstr 25 D-70599 Stuttgart Germany;

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原文格式 PDF
正文语种 ger
中图分类屠宰及肉类加工工业;
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1. Awards reflect Product Quality International DLG Quality Tests 2018 for Cooked Cured Products and Cooked Sausages [J] . Gibis Monika Fleischwirtschaft . 2018,第10期

机译：奖项反映了产品质量国际DLG质量测试2018年熟具的熟食产品和熟香肠
2. High Quality, decreasing Sample Numbers International DLG-Quality Tests for the Cooked Sausages, Cooked Pieces and Lard [J] . Bauer Friedrich, Gibis Monika Fleischwirtschaft . 2017,第12期

机译：高品质，降低样品号码国际DLG - 质量测试熟香肠，煮熟的碎片和猪油
3. Quality Shares of SB-packaged Products continue to rise International DLG-Quality Test 2015-Raw Sausages and Raw Cured Products [J] . Stiebing Achim, Lautenschlaeger Ralf, Hillgaertner Karin Fleischwirtschaft . 2015,第10期

机译：SB包装产品的质量份额持续提高2015年国际DLG质量测试-香肠和生腌产品
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. Maintenance of raw and cooked ready -to -eat product quality of infused poultry meats with selected plant extracts during electron beam irradiation and after storage. [D] . Rababah, Taha. 2004

机译：在电子束辐照过程中和存放后，以选定的植物提取物维持注入的禽肉的生熟熟食产品质量。
6. Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance neophobia and sensory characteristics of cooked sausages [O] . Juan Díaz-Vela, Alfonso Totosaus, Héctor B. Escalona-Buendía, 2017

机译：农副产品纤维作为功能性食品成分对香肠的接受度新恐惧症和感官特性的影响
7. Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product [O] . Piotr Szymański, Beata Łaszkiewicz, Urszula Siekierko, 2020

机译：用亚硝酸钠含量减少的乳酸钠，亚硝酸盐含量，亚硝基颜料含量，微生物和熟肉类含量的含量减少的肉类固化过程的影响

Awards reflect Product Quality International DLG Quality Tests 2018 for Cooked Cured Products and Cooked Sausages

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