INFLUENCE OF RAW INGREDIENTS, NITRITE LEVELS, AND COOKING TEMPERATURES ON THE MICROBIOLOGICAL QUALITY OF BRAUNSCHWEIGER
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6), 1732-1735
- https://doi.org/10.1111/j.1365-2621.1980.tb07599.x
Abstract
No abstract availableThis publication has 21 references indexed in Scilit:
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