Effect of chloride salts, curing compounds and heating and freezing on Trichinella spiralis in pork products /

Untersuchungen über Trichina spiralis. : Zugleich ein beitrag zur kenntniss der wurmkrankheiten /
by: Leuckart, Rudolf, 1823-1898
Published: (1866)

An evaluation of dry-cured ham processes which affect Trichinella spiralis : a thesis /
by: Lin, Kuo-Wei, 1958-
Published: (1987)

Palatability and yield of 46 classifications of mild cured ham /
by: Aldrich, Pearl J.
Published: (1966)

Quality attributes of breakfast sausages made from chicken, turkey, pork and beef /
by: Gomez Gonzalez, Fernando
Published: (1989)

Sausage manufacture : principles and practice /
by: Essien, Effiong
Published: (2003)

Influence of fat levels, nonmeat proteins, salt, sodium tripolyphosphate and temperature on the chemical, physical and sensory properties of frankfurter-type sausages /
by: Gilchrist, Caleb Llewellyn, 1959-
Published: (1987)

Effect of various combinations of goat, pork and sodium acid pyrophosphate on the properties of fresh link sausage /
by: Reddy, Bokka Rajendra
Published: (1980)

Trichinosis /
by: Foreyt, Bill
Published: (2013)

Aging of farm-cured hams as affected by method of cutting, curing, and smoking /
Published: (1964)

Trichinosis.
Published: (1980)

La trichine et la trichinose /
by: Chatin, Joannes Charles Melchior, 1847-1912
Published: (1883)

FAO/WHO/OIE guidelines for the surveillance, management, prevention and control of trichinellosis /
Published: (2007)

Trichinosis in Germany.
by: Stiles, Charles Wardell, 1867-1941
Published: (1901)

Incidence of trichinellosis in Poland and its control = Wystepowanie wosnicy w Polsce i jej zwalczanie /
by: Kozar, Z.
Published: (1974)

Effects of electrical stimulation and post-slaughter chilling on biochemical properties of porcine muscles and factors affecting sausage batter morphology /
by: Swasdee, Rommanee Lopitakwong, 1948-
Published: (1980)

Die Trichinen : nach Versuchen im Auftrage des Grossherzoglich Badischen Handelsministeriums ausgeführt am Zoologischen Institute in Heidelberg /
by: Fuchs, Christian Joseph
Published: (1866)

Four letters on Lowndes's bay salt : published last year in the Morning post /
by: Lowndes, Thomas, 1766?-

Einfluss verschiedener Zusätze und Behandlungsverfahren auf die Umrötung von Blut und Blutwurst-Erzeugnissen /
by: Makodi, Abraham Bula, 1942-
Published: (1975)

Pork & ham menus.
Published: (1985)

Home curing of bacon and hams ; a manual of theory and practice for instructors and others /
Published: (1944)

The ham book : a comprehensive guide to ham cookery /
by: Harrell, Monette R., 1942-, et al.
Published: (1977)

Sausage and cured meat operations : an instructional manual /
by: Terrell, Robert N.
Published: (1982)

Evaluation of dried plum powder in meat products destined for convenience and foodservice outlets /
by: Merrill, Robert M.
Published: (2011)

Reducing salt in foods /
Published: (2019)

Johnsonville big taste of sausage cookbook : [more than 125 recipes for on and off the grill from America's #1 sausage maker] /
by: Stayer, Shelly, 1962-
Published: (2006)

The sausage book : being a compendium of sausage recipes, ways of making and eating sausage, accompanying dishes, and strong waters to be served, including many recipes from Germany, France, and Lancaster County, Pennsylvania and committed to paper /
by: Gehman, Richard
Published: (1969)

The sausage-making cookbook /
by: Predika, Jerry
Published: (1983)

United States Marine Hospital Service. Report on trichinae and trichinosis.
Published: (1880)

Benchmarking value in the pork supply chain : quantitative strategies and opportunities to improve quality in ham and belly processing /
by: Person, Ryan Christopher, 1977-
Published: (2003)

Proper use of sodium bisulfite with minimal salt penetration during brine immersion freezing of shrimp /
by: Broussard, Suzanne Rene, 1964-
Published: (1988)

My Swedish kitchen.
Published: (2019)

159 exciting easy-do-meals with sausage /
by: Allen, Ida Bailey, 1885-1973
Published: (1957)

Italian sausage processing : yields and casings performance /
by: Labarthe, Guillermo, 1960-
Published: (1987)

Reducing salt in foods : practical strategies /
Published: (2007)

Hot dog : a global history /
by: Kraig, Bruce
Published: (2009)

Salt and fishery : a discourse thereof insisting on the following heads : 1) the several ways of making salt in England, and foreign parts, 2) the character and qualities good and bad, of these several sorts of salt, English refin'd asserted to be much better than any foreign, 3) the catching and curing, or salting of the most eminent or staple sorts of fish, for long or short keeping, 4) the salting of flesh, 5) the cookery of fish and flesh, 6) extraordinary experiments in preserving butter, flesh, fish, fowl, fruit, roots, fresh and sweet for long keeping, 7) the case and sufferings of the saltworkers, 8) proposals for their relief, and for the advancement of the fishery, the woollen, tin, and divers other manufactures /
by: Collins, John, 1625-1683
Published: (1682)