即食食品的微生物学

IF 0.4 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Fleischwirtschaft Pub Date : 1978-07-01 DOI:10.1159/000402066
L. Leistner
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引用次数: 23
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Microbiology of Ready-to-serve Foods
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来源期刊
Fleischwirtschaft
Fleischwirtschaft 工程技术-食品科技
自引率
66.70%
发文量
0
审稿时长
9-24 weeks
期刊介绍: FLEISCHWIRTSCHAFT is the German monthly magazine for the entire meat industry. Professional information – from production, via processing, right through to meat marketing – the complete process chain in a single magazine. Through collaboration with German and international experts, FLEISCHWIRTSCHAFT achieves the highest level of expertise and respect throughout the world. The science pages serve as a platform for exchanges between research and practical operations
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Untersuchung der Zusammenhänge zwischen externen Belastungsfaktoren und der Fleischqualität von Puten. 2. Einfluss des früh-postmortalen Glykolyseverlaufes auf die verarbeitungstechnologischen und sensorischen Eigenschaften Microbiology of Ready-to-serve Foods
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