Evaluate and ensure Hygiene There are no Hygiene Tolerances in the Production of Boiled Sausages and Cooked Sausage

Ohlmann Ralf

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Evaluate and ensure Hygiene There are no Hygiene Tolerances in the Production of Boiled Sausages and Cooked Sausage

机译：评估并确保卫生在煮熟的香肠生产中没有卫生耐受性和煮熟的香肠

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来源
《Fleischwirtschaft》 |2019年第7期|共3页
作者
Ohlmann Ralf;
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作者单位

Just Air GmbH Erbrichterweg 17 D-28357 Bremen 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. Evaluate and ensure Hygiene There are no Hygiene Tolerances in the Production of Boiled Sausages and Cooked Sausage [J] . Ohlmann Ralf Fleischwirtschaft . 2019,第7期

机译：评估并确保卫生在煮熟的香肠生产中没有卫生耐受性和煮熟的香肠
2. Production The Machine determines the quality of the Sausage Making of Boiled- and Cooked Sausage with High Performance Machines for Food Processing [J] . Seydelmann Andreas Fleischwirtschaft . 2014,第9期

机译：生产该机器通过用于食品加工的高性能机器来确定煮香肠和熟香肠的香肠制作质量
3. Process Water can be used twice The Amount of Water used in Cooling Processes in the Production of Boiled- and Cooked Sausage can be reprocessed internally [J] . Fleischwirtschaft . 2020,第7期

机译：工艺用水可以使用两倍的冷却过程中使用的水的生产量，煮熟和煮熟的香肠可以在内部重新加工
4. Evaluation of sensory characteristics and texture of an economic Buffalo meat (Bubalus bubalis) sausage and an economic beef (Bos indicus) sausage with addition of bovine hemoglobin powder [C] . J.F. Rey, C.L. Martínez, A. Urrea International congress on engineering and food . 2011

机译：评价经济水牛肉（胀气）香肠和经济牛肉（Bos indicus）香肠的感觉特征和纹理，加入牛血红蛋白粉
5. Application and evaluation of the American Industrial Hygiene Association (AIHA) Proficiency Analytical Testing (PAT) program for use by the Korean industrial hygiene profession. [D] . Paik, Nam-Won. 1993

机译：美国工业卫生协会（AIHA）能力分析测试（PAT）计划的应用和评估，供韩国工业卫生专业人员使用。
6. Evaluation of microbiological chemical and sensory properties of cooked probiotic sausages containing different concentrations of astaxanthin thymol and nitrite [O] . Issa Mohammadpourfard, Ali Khanjari, Afshin Akhonzadeh Basti, 2021

机译：含有不同浓度的虾青素胸腺酚和亚硝酸盐的熟益生菌香肠微生物化学和感官特性的评价
7. Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages Avaliação da capacidade termotolerante de bacterias lácticas isoladas de salsichas comerciais e os efeitos de sua adição na qualidade de salsichas cozidas [O] . María de Lourdes Pérez-Chabela, Alfonso Totosaus, Isabel Guerrero 2008

机译：评估从商业香肠中分离出的乳酸菌的耐热性及其添加对熟香肠质量的影响的评估评估从商业香肠中分离出的乳酸菌的耐热性及其添加对熟香肠的质量的影响

Evaluate and ensure Hygiene There are no Hygiene Tolerances in the Production of Boiled Sausages and Cooked Sausage

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