Stability of sulphadimidine during raw fermented sausage...

European Food Research and Technology 1994 / 06 Vol. 198; Iss. 6

Stability of sulphadimidine during raw fermented sausage preparation

Laurentius A. Smit, Laurentius A. P. Hoogenboom, Marcel C. J. Berghmans, Nel Haagsma
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Volume:
198
Language:
english
Pages:
6
DOI:
10.1007/bf01192844
Date:
June, 1994
File:
PDF, 561 KB
english, 1994
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