Thai-style fermented pork sausage (Nham) : parasitological and microbiological safety /
Saved in:
主要作者: | Urairatana Petchsing |
---|---|
格式: | Thesis 图书 |
语言: | English |
出版: |
Corvallis :
Oregon State University,
1986
|
主题: | |
标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
相似书籍
-
Microbial and physicochemical changes during fermentation of Thai chicken sausage
由: Vanichpun, Apinya
出版: (2003) -
Controlling salmonella typhimurium, escherichia coli 0157: H7, yersinia enterocolitica, and listeria monocytogenes in Nham : a Thai style fermented pork sausage, by lactic acid bacteria /
由: Chaowaree Ruengwilysup
出版: (2005) -
Moisture transfer and nutrient retention in guava during drying and storage /
由: Luo, Ding
出版: (1997) -
A mathematical model for drying of products undergoing shrinkage /
由: Zhang, Qing
出版: (1997) -
Effects of tea (Camellia sinensis) on antioxidant potential and fermentation characteristics of yogurt /
由: Muniandy Premalatha