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  1. 1

    Chef's guide to charcuterie von Brevery, Jacques

    Veröffentlicht 2013
    Buch

    Chef's guide to charcuterie
  2. 2

    Effect of chili powder on the shelf-life of skinless fresh pork sausages packaged in vacuum atmosphere von Santiago, Reymichelle B.

    Veröffentlicht 2010
    Abschlussarbeit

    Effect of chili powder on the shelf-life of skinless fresh pork sausages packaged in vacuum atmosphere
  3. 3

    Biogenic amines in some commercially available fermented sausages in Laguna and Metro Manila von Bandolin, Shayne C.

    Artikel

    Biogenic amines in some commercially available fermented sausages in Laguna and Metro Manila
  4. 4

    Cabanutuan's longganisa von Chua, Johannes L.

    Veröffentlicht in Cruising (2007)
    Artikel

    Cabanutuan's longganisa
  5. 5

    Antilisterial action of Pediococcus acidilactici AA5a in pork sausage fermentation von Marilao, Catherine G.

    Artikel

    Antilisterial action of Pediococcus acidilactici AA5a in pork sausage fermentation
  6. 6

    Bacteriocinogenic Pediococcus acidilactici AA5a as standard inoculum in fermented pork sausage von Marilao, Catherine Galera

    Veröffentlicht 2004
    Abschlussarbeit

    Bacteriocinogenic Pediococcus acidilactici AA5a as standard inoculum in fermented pork sausage
  7. 7

    Effect of KCl substitution on the microbiological and sensory characteristics of skinless pork longanisa during frozen storage von Zurbito, May Quijano

    Veröffentlicht 2002
    Abschlussarbeit

    Effect of KCl substitution on the microbiological and sensory characteristics of skinless pork longanisa during frozen storage
  8. 8

    Utilization of coconut residue flour in skinless pork longganisa von Pineda, Ma. Antonieta Racquel T.

    Veröffentlicht 2002
    Abschlussarbeit

    Utilization of coconut residue flour in skinless pork longganisa
  9. 9

    A study on the retention of calcium in calcium-fortified skinless pork longganiza von Tarape, Patty Rigunan

    Veröffentlicht 2000
    Abschlussarbeit

    A study on the retention of calcium in calcium-fortified skinless pork longganiza
  10. 10

    Effects of tetrasodium pyrophosphate incorporated at different levels in skinless pork longanisa von Dy, Judy D.

    Veröffentlicht 1999
    Abschlussarbeit

    Effects of tetrasodium pyrophosphate incorporated at different levels in skinless pork longanisa

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