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Botillo
Metabolic Characterization of <I>Bacillus</I>
Physicochemical, Hygienic and Organoleptic Characterization Of
Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka
Bakalářská Práce
Effect of the Inclusion of Smoking Step in Iberian Sausage Processing on Levels of Polycyclic Aromatic Hydrocarbons Martín-Cabello L
Of Council Regulation (EEC) No 2081/92 on the Protection of Geographical Indications and Designations of Origin
Physicochemical, Hygienic and Organoleptic Characterisation of Slavonian Kulen, a Traditional Pork Sausage from Eastern Croatia
Assessment of the Overall Impact of Diet on Colorectal Cancer in Cambodia, with Special Emphasis on Endogenous and Exogenous Chemicals Sokneang In
Iceland on the Protection of Geographical Indications for Agricultural Products and Foodstuffs
Hercegovacka Pecenica
Influence of Traditional Smoking on Content Polycyclic Aromatic Hydrocarbons in Dry Fermented Sausages with Collagen and Natural Casings
Staphylococcal Ecosystem of Kitoza, a Traditional Malagasy Meat Product
Enumeration, Identification and Safety Proprieties of Lactic Acid Bacteria Isolated from Pork Sausage
(Pahs) and Physicochemical Quality in Smoked Atlantic Mackerel Products
Lipid Oxidation and Quality Parameters of Sausages Marketed Locally in the Town of Săo Paulo (Brazil)
Leon Research Recipes
Effects of Starter Cultures on the Properties of Meat Products: a Review
Use of Starter Cultures Isolated from Native Microbiota of Artisanal
Top View
Phenotypic and Genetic Heterogeneity of Lactic Acid Bacteria Isolated from ‘‘Alheira”, a Traditional Fermented Sausage Produced in Portugal
Perfiles De Ácidos Grasos Totales Y Libres En Embutidos Crudo-Curados Tradicionales De Galicia
“Salt Reduction in Dry Fermented Sausages: Effects On
Ecology of Lactic Acid Bacteria and Coagulase Negative Cocci in Fermented Dry Sausages Manufactured in Italy and Other Mediterranean Countries: an Overview
A Thai Traditional Meat Sausage W
Polycyclic Aromatic Hydrocarbon Content in Sausage Smoked Using a Polish Traditional Method
Physicochemical and Microbiological Characteristics of El-Guedid From
Quality and Safety Standardization of Traditional Fermented Sausages*
Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment
Gastronomic Guide of Santiago De Compostela Gastronomic Guide of Santiago De Compostela the Author Miguel Vila Is a Gastronomic Journalist
Research Article Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)
Changes in Chemical and Physicochemical Characteristics During the Production of Traditional Sremska Sausage
Download Our Catalog 2020
Influence of Different Smoking Procedures on Polycyclic Aromatic
CZECH UNIVERSITY of LIFE SCIENCES PRAGUE Faculty Of
Chapter 22 Semidry and Dry Fermented Sausages
19 Physicochemical, Biochemical and Sensory
Vegetable Oil As Fat Replacer Inhibits Formation of Heterocyclic Amines and 2 Polycyclic Aromatic Hydrocarbons in Reduced Fat Pork Patties