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The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages.
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- Food Science & Nutrition, 2018, v. 6, n. 2, p. 512, doi. 10.1002/fsn3.585
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- Article
Effect of autochthonous starter cultures in the production of Paio, a traditional Portuguese dry-cured sausage.
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- Archivos de Zootecnia, 2018, n. Supp1, p. 161
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- Article
Design of probiotic dry fermented sausage (sucuk) production with microencapsulated and free cells of Lactobacillus rhamnosus.
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- Turkish Journal of Veterinary & Animal Sciences, 2017, v. 41, n. 5, p. 598, doi. 10.3906/vet-1701-76
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- Article
Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures.
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- Academic Food Journal / Akademik GIDA, 2017, v. 15, n. 4, p. 344, doi. 10.24323/akademik-gida.370094
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- Article
Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil.
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- Journal of Central European Agriculture, 2017, v. 18, n. 4, p. 794, doi. 10.5513/JCEA01/18.4.1961
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- Article
Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635.
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- Food & Bioprocess Technology, 2017, v. 10, n. 9, p. 1655, doi. 10.1007/s11947-017-1933-0
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- Article
PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS, SENSORY QUALITY AND ACCEPTABILITY OF NATIVE CHICKEN AND RABBIT SAUSAGE PRODUCED WITH CORN OIL, MARGARINE AND BEEF FAT.
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- Macedonian Veterinary Review, 2016, v. 39, n. 2, p. 193, doi. 10.1515/macvetrev-2016-0087
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- Article
Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages.
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- Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 2, p. 119, doi. 10.1515/pjfns-2016-0004
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- Article
Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview.
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- International Food Research Journal, 2016, v. 23, n. 2, p. 429
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- Article
Tomato peel powder as fat replacement in low-fat sausages: Formulations with mechanically crushed powder exhibit higher stability than those with airflow ultra-micro crushed powder.
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- European Journal of Lipid Science & Technology, 2016, v. 118, n. 2, p. 175, doi. 10.1002/ejlt.201400579
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- Article
IMPLICATION OF HUMAN HANDLING ON PACKAGED SAUSAGE ROLLS DURING SALE.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2016, v. 40, n. 1, p. 90
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- Article
Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages.
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- Food & Bioprocess Technology, 2015, v. 8, n. 10, p. 2109, doi. 10.1007/s11947-015-1563-3
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- Article
Determination of Process-Structure Relationship in the Manufacturing of Meat Batter Using Vane Pump-Grinder Systems.
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- Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1512, doi. 10.1007/s11947-015-1514-z
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- Article
INVESTIGATION OF THE PROPERTIES OF BOILED SAUSAGES FROM THE BIOMODIFIED STUFFING DURING STORAGE.
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- Food Science & Technology (2073-8684), 2015, v. 9, n. 3, p. 69, doi. 10.15673/2073-8684.3/2015.50287
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- Article
Discussion on Development of Pumpkin Sausage.
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- Agricultural Science & Technology, 2015, v. 16, n. 5, p. 1069
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- Article
The Microbiological Quality of Frankfurters Sold in Tekirdag.
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- Journal of Tekirdag Agricultural Faculty, 2015, v. 12, n. 1, p. 105
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- Article
INFLUENCE OF THE LACTATE ON THE MICROBIOLOGICAL AND SENSORY PROPERTIES IN SEMIDURABLE SAUSAGES.
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- Macedonian Journal of Animal Science, 2014, v. 4, n. 2, p. 75, doi. 10.54865/mjas1442075k
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- Article
EFFECT OF USE OF DATE PROCESSING BY-PRODUCT ON SOME PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SAUSAGE.
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- Scientific Papers. Series D. Animal Science, 2014, v. 57, p. 237
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- Article
EFFECT OF RICE STARCH AND WASTE PRODUCT OF TOMATO PROCESSING ON SOME PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SAUSAGE.
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- Scientific Papers. Series D. Animal Science, 2014, v. 57, p. 255
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- Article
USE OF IRRADIATION TO CONTROL MICROORGANISMS AND EXTEND THE REFRIGERATED MARKET LIFE OF CHICKEN SAUSAGE.
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- Innovative Romanian Food Biotechnology, 2013, v. 13, p. 63
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- Article
SENSORY AND CHEMICAL CHARACTERISTICS OF SAUSAGES PRODUCED OF CYPRINID MEAT.
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- Food & Feed Research, 2013, v. 40, n. 2, p. 53
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- Article
Caracterización de Propiedades Químicas y Fisicoquímicas de Chorizos Comercializados en la Zona Centro de México.
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- Información Tecnológica, 2013, v. 24, n. 2, p. 3, doi. 10.4067/S0718-07642013000200002
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- Article
Salam ve Sosislerin Bazı Kimyasal Özelliklerinin İncelenmesi.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2013, v. 19, n. 1, p. 69, doi. 10.9775/kvfd-2013-7200
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- Article
Efecto de la concentración de cultivos iniciadores y dextrosa sobre la calidad de la maduración y vida útil sensorial del pepperoni.
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- Revista Lasallista de Investigación, 2013, v. 10, n. 1, p. 101
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- Article
SOURCES OF LISTERIA MONOCYTOGENES CONTAMINATION IN TRADITIONAL FERMENTED SAUSAGE PROCESSING PLANTS IN ITALY.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 3, p. 214
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- Article
Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais.
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- Revista Brasileira de Saúde e Produção Animal (RBSPA), 2012, v. 13, n. 2, p. 360, doi. 10.1590/s1519-99402012000200006
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- Article
Physical and Sensory Characteristics of Reduced-Fat Breakfast Sausages Formulated With Barley β-Glucan.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 6, p. 2391, doi. 10.1111/j.1365-2621.2002.tb09559.x
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- Article
Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 625, doi. 10.1111/j.1365-2621.1990.tb05192.x
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- Article