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Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham
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The effect of temperature on structure formation in three insect batters
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Effect of meat type, animal fat type, and cooking temperature on microstructural and macroscopic properties of cooked sausages
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Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage
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The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté
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The effect of NaCl reduction and replacement on the growth of Listeria monocytogenes in broth, cooked ham and white sauce
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Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce