共 50 条
- [21] LABELING OF FRANKFURTER-TYPE SAUSAGES STORED IN BRINE FLEISCHWIRTSCHAFT, 1987, 67 (04): : 384 - 384
- [22] MANUFACTURE OF FRANKFURTER-TYPE SAUSAGES - MECHANICALLY DEBONED POULTRY MEAT AS RAW-MATERIAL FLEISCHWIRTSCHAFT, 1984, 64 (01): : 10 - &
- [23] MODIFYING THE PH OF FRANKFURTER-TYPE SAUSAGES BY MEANS OF ADDITIVES FLEISCHWIRTSCHAFT, 1994, 74 (05): : 510 - 512
- [24] MODIFYING THE PH OF FRANKFURTER-TYPE SAUSAGES BY MEANS OF ADDITIVES FLEISCHWIRTSCHAFT, 1993, 73 (10): : 1122 - &
- [25] EXAMINE TO HEAT DURING PASTEURIZATION OF FRANKFURTER-TYPE SAUSAGES FLEISCHWIRTSCHAFT, 1995, 75 (01): : 17 - 19
- [26] PROCESSING VEGETABLE-OILS INTO FRANKFURTER-TYPE SAUSAGES FLEISCHWIRTSCHAFT, 1992, 72 (09): : 1258 - 1265
- [27] INTRODUCTION INTO TECHNOLOGY OF MANUFACTURE OF FRANKFURTER-TYPE SAUSAGE FLEISCHWIRTSCHAFT, 1977, 57 (03): : 406 - &
- [28] CURING - COLOR FORMATION AND COLOR RETENTION IN FRANKFURTER-TYPE SAUSAGES FLEISCHWIRTSCHAFT, 1985, 65 (04): : 423 - &
- [29] CURING - COLOR FORMATION AND COLOR RETENTION IN FRANKFURTER-TYPE SAUSAGES FLEISCHWIRTSCHAFT, 1986, 66 (03): : 354 - 358
- [30] ON THE PHYSICAL-CHEMICAL STATUS OF BATTER AND FRANKFURTER-TYPE SAUSAGES FLEISCHWIRTSCHAFT, 1995, 75 (12): : 1433 - 1437