Semidry and Dry Fermented Sausages
22. Semidry and Dry Fermented Sausages
Semidry electroblotting of peptides and proteins from acid-urea polyacrylamide gels.
A semidry electroblotting system efficiently transfers both high- and low-molecular-weight proteins separated by SDS-PAGE
Viability of Escherichia coli O157:H7 in Fermented Semidry Low-Temperature-Cooked Beef Summer Sausage
Characteristics and reactivity of rapidly hydrated sorbent for semidry flue gas desulfurization.
Use of limestone for SO2 removal from flue gas in the semidry FGD process with a powder-particle spouted bed
Influence of gas components on removal of SO 2 from flue gas in the semidry FGD process with a powder–particle spouted bed
Viability of Escherichia coli O157:H7 during manufacturing and storage of a fermented, semidry soudjouk-style sausage.
Inhibition of Listeria monocytogenes by bacteriocin-producing Pediococcus during the manufacture of fermented semidry sausage.