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Hyperbaric Storage at Subzero Temperature -- the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages.
- Published in:
- Polish Journal of Food & Nutrition Sciences, 2024, v. 74, n. 2, p. 130, doi. 10.31883/pjfns/186806
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- Article
Chokeberry (Aronia melanocarpa) as natural antioxidant for the meat industry.
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- Czech Journal of Food Sciences, 2024, v. 42, n. 3, p. 184, doi. 10.17221/38/2024-CJFS
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- Article
Assessment of Nutritional Quality of Plant-based Meat Alternatives Sold in the Philippines.
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- Philippine Journal of Science, 2024, v. 153, n. 4, p. 1355
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- Article
DEVISING A TECHNOLOGY FOR OBTAINING GLUED SAUSAGE CASINGS FROM INTESTINAL RAW MATERIALS USING ELECTROPHORESIS.
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- Eastern-European Journal of Enterprise Technologies, 2024, v. 130, n. 11, p. 67, doi. 10.15587/1729-4061.2024.308603
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- Article
SUBSTANTIATING THE FEASIBILITY OF USING HEMP SEED PROTEIN IN COOKED SAUSAGE TECHNOLOGY.
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- Eastern-European Journal of Enterprise Technologies, 2024, v. 130, n. 11, p. 56, doi. 10.15587/1729-4061.2024.310668
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- Article
SENSORIAL EVALUATION OF PORK MEAT SAUSAGES ENRICHED WITH CHOKEBERRY (Aronia melanocarpa) AND BLUEBERRY (Vaccinium myrtillus) POWDERS.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 451
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- Article
THE IMPACT OF BONE BROTH ADDITION ON THE SENSORY ACCEPTABILITY OF ASSORTED MEAT PRODUCTS WITH HETEROGENEOUS STRUCTURE.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 414
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- Article
IMPACT OF BONE BROTH ON PROTEIN CONTENT, COLOR, AND CONSUMER PREFERENCES IN EMULSIFIED CHICKEN AND TURKEY FRANKFURTERS.
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- Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 395
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- Article
Nachhaltige Ernährung als Unterrichtsthema.
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- Nachrichten aus der Chemie, 2024, v. 72, n. 9, p. 23, doi. 10.1002/nadc.20244144084
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- Article
Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages.
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- Molecules, 2024, v. 29, n. 16, p. 3772, doi. 10.3390/molecules29163772
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- Article
Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages.
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- Foods, 2024, v. 13, n. 16, p. 2547, doi. 10.3390/foods13162547
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- Article
Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils.
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- Gels (2310-2861), 2024, v. 10, n. 8, p. 534, doi. 10.3390/gels10080534
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- Article
'Sausage finger' with 'Rice bodies'.
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- Indian Journal of Plastic Surgery, 2018, v. 51, n. 1, p. 93, doi. 10.4103/ijps.IJPS_202_16
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- Article
The Content and Toxicological Risk Assessment of Trace Elemental Impurities (Pb and Cr) in Snacks from Ogun State, Southwestern Nigeria.
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- Biological Trace Element Research, 2022, v. 200, n. 5, p. 2519, doi. 10.1007/s12011-021-02839-3
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- Article
Trace Metals in Pork Meat Products Marketed in Italy: Occurrence and Health Risk Characterization.
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- Biological Trace Element Research, 2021, v. 199, n. 8, p. 2826, doi. 10.1007/s12011-020-02417-z
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- Article
Trace Element Levels in Vegetable Sausages and Burgers Determined by ICP-OES.
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- Biological Trace Element Research, 2020, v. 194, n. 2, p. 616, doi. 10.1007/s12011-019-01778-4
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- Article
Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation.
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- Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 4, p. 907, doi. 10.1093/bbb/zbaa099
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- Article
Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage).
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 449, doi. 10.1016/j.fbp.2010.06.003
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- Article
Thermal diffusivities and influence of cooking time on textural, microbiological and sensory characteristics of turkey meat prepared products.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 4, p. 327, doi. 10.1016/j.fbp.2009.03.002
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- Article
QUALIDADE SANITÁRIA E CARACTERÍSTICAS FÍSICO-QUÍMICAS DE SALSICHAS TIPO HOT DOG COMERCIALIZADAS A GRANEL EM MINIMERCADOS DE MANAUS - AM, BRASIL.
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- Revista Foco (Interdisciplinary Studies Journal), 2023, v. 16, n. 10, p. 1, doi. 10.54751/revistafoco.v16n10-193
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- Article
Characteristics of Beef Sausage Mixed with Modified Bekasam Meat Fermented by Lactobacillus plantarum.
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- Tropical Animal Science Journal, 2020, v. 43, n. 3, p. 276, doi. 10.5398/tasj.2020.43.3.276
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- Article
Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sSinensis) Powder.
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- Tropical Animal Science Journal, 2020, v. 43, n. 1, p. 57, doi. 10.5398/tasj.2020.43.1.57
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- Article
Characteristics of Beef Sausage Mixed with Modified Bekasam Meat Fermented by Lactobacillus plantarum.
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- Tropical Animal Science Journal, 2019, v. 43, n. 3, p. 276, doi. 10.5398/tasj.2020.43.3.276
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- Article
The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 326, doi. 10.3390/fermentation10060326
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- Article
Correction: Mu et al. Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage. Fermentation 2023, 9 , 794.
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- 2024
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- Correction Notice
Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina).
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- Fermentation (Basel), 2024, v. 10, n. 2, p. 104, doi. 10.3390/fermentation10020104
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- Article
Effect of Lactiplantibacillus plantarum X22-2 on Biogenic Amine Formation and Quality of Fermented Lamb Sausage during Storage.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 883, doi. 10.3390/fermentation9100883
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- Article
Preparation and Impact of Fermented Sheep Bone Powder on Sausage Quality.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 842, doi. 10.3390/fermentation9090842
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- Article
Flavour Characteristics of Fermented Meat Products in China: A Review.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 830, doi. 10.3390/fermentation9090830
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- Article
Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 794, doi. 10.3390/fermentation9090794
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- Article
Microbiological, Physicochemical and Sensorial Changes during the Ripening of Sucuk, a Traditional Turkish Dry-Fermented Sausage: Effects of Autochthonous Strains, Sheep Tail Fat and Ripening Rate.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 558, doi. 10.3390/fermentation9060558
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- Article
Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 403, doi. 10.3390/fermentation9040403
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- Article
In Vitro Characterization of Limosilactobacillus reuteri Lac Ib01 (OL468126.1) Isolated from Traditional Sheep Dry Sausage and Evaluation of the Activity of Arthrospira platensis or Phycocyanin on Its Growth-Promoting Ability.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 248, doi. 10.3390/fermentation9030248
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- Article
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 683, doi. 10.3390/fermentation8120683
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- Article
Development of Probiotic Fermented Sausages and Viability Monitoring of Supplemented Lactiplantibacillus plantarum BFL Strain.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 526, doi. 10.3390/fermentation8100526
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- Article
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages.
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- Fermentation (Basel), 2022, v. 8, n. 6, p. 49, doi. 10.3390/fermentation8020049
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- Publication type:
- Article
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 49, doi. 10.3390/fermentation8020049
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- Article
浓香型白酒对风干期广味香肠挥发性风味物质形成的影响.
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- China Brewing, 2023, v. 42, n. 8, p. 90, doi. 10.11882/j.issn.0254-5071.2023.08.015
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- Article
肉用发酵菌株的筛选及其在低盐发酵香肠中的应用.
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- China Brewing, 2022, v. 41, n. 11, p. 102, doi. 10.11882/j.issn.0254-5071.2022.11.018
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- Article
红曲霉和乳酸菌发酵低温猪肉火腿肠工艺优化及品质分析.
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- China Brewing, 2021, v. 40, n. 4, p. 127, doi. 10.11882/j.issn.0254-5071.2021.04.025
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- Article
Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage.
- Published in:
- Bioengineering (Basel), 2022, v. 9, n. 12, p. 794, doi. 10.3390/bioengineering9120794
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- Publication type:
- Article
Influence of Duck Eggshell Nano-Calcium Fortification on the Chemical Quality of Beef Sausage.
- Published in:
- Indonesian Journal of Animal & Veterinary Sciences / Jurnal Ilmu Ternak dan Veteriner, 2022, v. 27, n. 2, p. 100, doi. 10.14334/jitv.v27i2.3009
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- Article
Effect of organic acids on the microbial quality of Taiwanese-style sausages.
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- Animal Science Journal, 2007, v. 78, n. 4, p. 407, doi. 10.1111/j.1740-0929.2007.00454.x
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- Article
Effects of tarragon essential oil on some characteristics of frankfurter type sausages.
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- AIMS Agriculture & Food, 2019, v. 4, n. 2, p. 244, doi. 10.3934/agrfood.2019.2.244
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- Article
Valoarea nutritivă a mezelurilor.
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- Farmacist.ro, 2020, n. 2, p. 38
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- Article
某高层连体结构设计.
- Published in:
- Guangdong Architecture Civil Engineering, 2023, v. 30, n. 6, p. 42, doi. 10.19731/j.gdtmyjz.2023.06.012
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- Article
Formation of quality and safety of offal sausages.
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- Ukrainian Journal of Food Science, 2018, v. 6, n. 1, p. 54, doi. 10.24263/2310-1008-2018-6-1-8
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- Article
Physicochemical and functional characterization of trupillo flour (Prosopis juliflora (Sw.) DC) and its inclusion in a food matrix.
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- Inge-Cuc, 2021, v. 17, n. 2, p. 102, doi. 10.17981/10.17981/ingecuc.17.2.2021.10
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- Article
THE EFFECT OF ANTIMICROBIAL SUBSTANCES TO INHIBIT THE GROWTH OF Listeria monocytogenes INTO THE READY-TO-EAT PRODUCTS.
- Published in:
- AgroLife Scientific Journal, 2021, v. 10, n. 1, p. 236
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- Publication type:
- Article
UTILIZING CORN OIL IN PROCESSING OF CULLED LAYER HENS SAUSAGES.
- Published in:
- AgroLife Scientific Journal, 2019, v. 8, n. 1, p. 134
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- Article