Works about SAUSAGES
Results: 1608
Probiotics and Honey: Boosting Functional Properties in Dry Fermented Sausages.
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- Microorganisms, 2025, v. 13, n. 2, p. 349, doi. 10.3390/microorganisms13020349
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- Article
Eggplant Flour as a Functional Ingredient in Frankfurt-Type Sausages: Design, Preparation and Evaluation.
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- Foods, 2025, v. 14, n. 4, p. 624, doi. 10.3390/foods14040624
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- Article
Characterization of Fusarium venenatum Mycoprotein-Based Harbin Red Sausages.
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- Foods, 2025, v. 14, n. 4, p. 556, doi. 10.3390/foods14040556
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- Article
Effects of fig and pineapple powder on metabolite compounds and health-promoting properties in fermented goat meat sausage.
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- Animal Bioscience, 2025, v. 38, n. 4, p. 752, doi. 10.5713/ab.24.0526
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- Article
SAUSAGE SECRETS.
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- World Affairs, 1989, v. 152, n. 1, p. 13
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- Article
HISTOLOGICAL ANALYSIS FOR QUALITY EVALUATION OF CURED MEAT SAUSAGES.
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- Veterinarija ir Zootechnika, 2016, v. 74, n. 96, p. 23
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- Article
BIOGENINIŲ AMINŲ SUSIDARYMO VIRTOSE IR KARŠTAI RŪKYTOSE DEŠROSE TYRIMAI.
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- Veterinarija ir Zootechnika, 2007, v. 39, n. 61, p. 15
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- Article
KAI KURIŲ ANGLIAVANDENIŲ PRIEDO ĮTAKA TRUMPIAU BRANDINAMŲ ŠALTAI RŮKYTŲ DEŠRŲ RŮ GŠTINGUMUI SUMAŽINTI.
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- Veterinarija ir Zootechnika, 2006, v. 34, n. 56, p. 68
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- Article
BIOGENINIAI AMINAI ŠALTAI RŪKYTOSE DEŠROSE SU BIOLOGINIAIS PRIEDAIS.
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- Veterinarija ir Zootechnika, 2006, v. 33, n. 55, p. 31
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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
Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages.
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- European Food Research & Technology, 2024, v. 250, n. 8, p. 2161, doi. 10.1007/s00217-024-04528-6
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- Article
The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages.
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- European Food Research & Technology, 2022, v. 248, n. 10, p. 2483, doi. 10.1007/s00217-022-04063-2
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- Article
Influence of wet extrudates from pumpkin seed proteins on drying, texture, and appearance of dry-cured hybrid sausages.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1469, doi. 10.1007/s00217-022-03974-4
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- Article
Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures.
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- European Food Research & Technology, 2021, v. 247, n. 11, p. 2847, doi. 10.1007/s00217-021-03835-6
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- Article
A comparison of ELISA and real-time PCR kits for meat species identification analysis.
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- European Food Research & Technology, 2021, v. 247, n. 10, p. 2421, doi. 10.1007/s00217-021-03803-0
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- Article
Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages.
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- European Food Research & Technology, 2021, v. 247, n. 8, p. 2027, doi. 10.1007/s00217-021-03769-z
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- Article
Protein breakdown and volatile profile of low-acid sausages from crossbreed pigs.
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- 2009
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- Abstract
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
Interactions of fungi from fermented sausage with regenerated cellulose casings.
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- Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 11, p. 1793, doi. 10.1007/s10295-011-0966-z
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- Article
EFFECT OF USING DIFFERENT LEVELS OF CAMEL FAT (HUMP FAT) ON PHYSIOCHEMICAL COMPOSITION OF SAUSAGE FROM BEEF CAMEL AND CHICKEN.
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- Iraq Journal of Market Research & Consumer Protection / Al-Mağallaẗ al-ʿIrāqiyyaẗ li-Buḥūṯ al-Sūq wa-Ḥimāyaẗ al-Mustahlik, 2022, v. 14, n. 2, p. 65, doi. 10.28936/jmracpc14.2.2022.(8)
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- Article
Replacing Added Nitrite by Kitaibelia Vitifolia Extract in Dry Fermented Sremska Sausage.
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- Acta Agriculturae Serbica, 2018, v. 23, n. 45, p. 37, doi. 10.5937/AASer1845037K
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- Article
Influence of Duck Eggshell Nano-Calcium Fortification on the Chemical Quality of Beef Sausage.
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- 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
Quality Improvement of the Chicken Sausage with Pepper Seed (Capsicum annuum L.).
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- Current Research in Nutrition & Food Science, 2020, v. 8, n. 3, p. 829, doi. 10.12944/CRNFSJ.8.3.14
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Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes.
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- PeerJ, 2023, p. 1, doi. 10.7717/peerj.14977
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- Article
Food-burying behavior in red imported fire ants (Hymenoptera: Formicidae).
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- PeerJ, 2019, p. 1, doi. 10.7717/peerj.6349
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- Article
Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.).
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- Asian Fisheries Science, 2021, v. 34, n. 4, p. 355, doi. 10.33997/j.afs.2021.34.4.008
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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
ФОРМАЛІЗАЦІЯ ПРОЦЕСУ ПЕРЕРОБКИ СИРОВИННИХ ПОТОКІВ КОВБАСНОГО ВИРОБНИЦТВА.
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- Scientific Works, 2023, v. 87, n. 1, p. 144, doi. 10.15673/swonaft.v87i1.2687
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- Article
THE AMINO ACID COMPOSITION OF MEAT PRODUCTS TREATED WITH PREPARATIONS OF MICROBIAL ORIGIN.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 3, p. 38, doi. 10.15673/fst.v16i3.2416
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- Article
INVESTIGATION OF THE PHYSICOCHEMICAL, ORGANOLEPTIC AND DIETARY PROPERTIES OF TROUT FERMENTED SAUSAGES.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 101, doi. 10.15673/fst.v15i1.1968
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- Article
RESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF SEMI-SMOKED MEAT-CONTAINING SAUSAGE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 96, doi. 10.15673/fst.v13i4.1561
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- Article
EFFICIENCY OF USING THE ANIMAL PROTEIN COMPLEX IN THE TECHNOLOGY OF COOKED SAUSAGE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 1, p. 122, doi. 10.15673/fst.v13i1.1339
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- Article
DEVELOPMENT OF COOKED SMOKED SAUSAGE ON THE BASIS OF MUSKOVY DUCK MEAT.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 4, p. 102, doi. 10.15673/fst.v12i4.1207
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- Article
QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD COMPOSITIONS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 80, doi. 10.15673/fst.v12i2.936
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- Article
MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE”.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 73, doi. 10.15673/fst.v12i2.935
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- Article
Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents.
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- Journal of Animal Science, 2010, v. 88, n. 2, p. 795, doi. 10.2527/jas.2009-2382
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- Article
Color stability of summer sausage displayed in light of varying intensity.
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- 2003
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- Abstract
Meat science and muscle biology.
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- 1997
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- Abstract
Determination of Multiple Antibiotic Resistance Profiles of Enterococcus Species Isolated From Fermented Meat Products Consumed in Ankara.
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- Sakarya University Journal of Science (SAUJS) / Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021, v. 25, n. 6, p. 1295, doi. 10.16984/saufenbilder.999958
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- Article
THE EFFECT OF ANTIMICROBIAL SUBSTANCES TO INHIBIT THE GROWTH OF Listeria monocytogenes INTO THE READY-TO-EAT PRODUCTS.
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- AgroLife Scientific Journal, 2021, v. 10, n. 1, p. 236
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- Article
UTILIZING CORN OIL IN PROCESSING OF CULLED LAYER HENS SAUSAGES.
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- AgroLife Scientific Journal, 2019, v. 8, n. 1, p. 134
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- Article
Prevalence of Multidrug-Resistant Staphylococcus aureus in Some Processed Chicken Meat Products.
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- Egyptian Academic Journal of Biological Sciences, G, Microbiology, 2021, v. 13, n. 2, p. 49, doi. 10.21608/EAJBSG.2021.209130
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- Article
Species composition of food-spoiling mycelial fungi.
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- Microbiology (00262617), 2009, v. 78, n. 1, p. 112, doi. 10.1134/S0026261709010147
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- Article
Effect of freeze-dried yoghurt powders on the physicochemical, microbial changes, and Texture profiles of Sucuk, a traditional turkish fermented sausage, throughout fermentation.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2022, v. 73, n. 2, p. 67, doi. 10.31083/0003-925x-73-xx
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- Article
Review: Overview of treatments for improving the microbial safety of dry fermented sausages.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2022, v. 71, n. 1, p. 33, doi. 10.2376/0003-925X-73-33
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- Article
The effects of fermentation time on heat treated sucuk (turkish-style dry-fermented sausage).
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2021, v. 72, n. 5, p. 164, doi. 10.31083/0003-925x-72-164
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- Article
UTILIZAÇÃO DO EXTRATO DE ASTAXANTINA NA TECNOLOGIA DA PRODUÇÃO DE SALSICHAS COZIDAS COM BAIXO CONTEÚDO DE NITRITO DE SÓDIO.
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- Periódico Tchê Química, 2019, v. 16, n. 31, p. 719
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- Article
Microbial Contamination and Food Safety (Volume I).
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- Biology (2079-7737), 2025, v. 14, n. 1, p. 59, doi. 10.3390/biology14010059
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- Article
Evaluación de la sustitución parcial de proteína de origen animal en la elaboración de un embutido tipo chorizo a partir de harina de semilla de bledo (Amaranthus hypochondriacus L.).
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- Prospectiva (1692-8261), 2022, v. 20, n. 1, p. 1, doi. 10.15665/rp.v20i1.2774
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- Article