Handbook of Meat Processing

Index 563 Electromagnetic, 443–445 Electrophoresis, 12, 97–98 two-dimensional, 98 ELISA, 475–477 Emulsifi cation. See Emulsion E ...

564 Index Lactate. See Lactic acid Lactic acid, 16–17, 68–70, 200, 258, 270–272, 275, 279, 332, 364, 380–382 Lactic acid bacteri ...

Index 565 modifi ed atmosphere packaging, 247–251, 256–257, 263–265, 332, 357, 374–375, 558 polylactic, 258 vacuum packaging, 24 ...

566 Index Sausages, 132–133, 159, 363–376, 379– 395, 461–463, 475, 524–543, 553–555, 558 Semi-dry fermented sausages. See Dry- f ...