Linking socio-demographics of meat vendor-processors to residual nitrite in skinless native sausage sold in a typical public market in the Philippines af Obsioma, Virginia P., Guiral, King Louiegie G., Matullano, Kathleen R., Lorilla, Aaron P., Tagubase, Jackie Lou J., Calumba, Kriza Faye A., Sarmiento, Jon Marx P., Alviola IV, Pedro A.

Få fuldtekst

Chef's guide to charcuterie af Brevery, Jacques

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

Charcuterie sausages, pates, accompaniments af Sonnenschmidt, Frederic H. 1935-

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

Cabanutuan's longganisa af Chua, Johannes L.

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

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

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

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