Kinetics of dextrose fermentation in turkey sausage varying sodium chloride concentration

James C. Acton, Lotte Rasmussen, May-June Tsou, Hans-Jesper Seidel Nielsen, Paul L. Dawson

    Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

    Original languageEnglish
    Title of host publicationProceedings og XIV International Symposium on the Quality of Poultry meat
    Place of PublicationBologna
    Publication date1999
    Pages481-486
    Publication statusPublished - 1999
    EventXIV European Symposium on the Quality of Poultry Meat - Bologna, Italy
    Duration: 19 Sep 199923 Sep 1999
    Conference number: 14

    Conference

    ConferenceXIV European Symposium on the Quality of Poultry Meat
    Number14
    CountryItaly
    CityBologna
    Period19/09/199923/09/1999

    Cite this

    Acton, J. C., Rasmussen, L., Tsou, M-J., Nielsen, H-J. S., & Dawson, P. L. (1999). Kinetics of dextrose fermentation in turkey sausage varying sodium chloride concentration. In Proceedings og XIV International Symposium on the Quality of Poultry meat (pp. 481-486).