Keyword Connections

sausage

Journals

1

1 Journal of the science of food and agriculture

Research Groups

0

No Research Group Connected

Bibliographies

31

1 Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage.

2 oleojeller ve emÜlsİfİye et ÜrÜnlerİnde kullanimi

3 evaluasi fisikokimia sosis tempe-dumbo [physicochemical evaluation of tempeh-fish sausage]

4 Tetracycline Gene Transfer in During Sausage Fermentation.

5 Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities.

6 Prevalence and diversity of tetracycline resistant lactic acid bacteria and their tet genes along the process line of fermented dry sausages

7 Nutritive value of seven varieties of meat products (Sausage) produced in Jordan

8 The risk of introduction of swine vesicular disease virus into Kenya via natural sausage casings imported from Italy.

9 Moulds and mycotoxins detected in the regional speciality fermented sausage 'slavonski kulen' during a 1-year production period.

10 Protein oxidation and in vitro digestibility of heat-treated fermented sausages: How do they change with the effect of lipid formulation during processing?

11 Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels

12 Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition.

13 [The microbiological status of dry sausage in East Netherlands].

14 Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages.

15 Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages.

16 Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging.

17 Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage

18 Microstructure and physiochemical properties of meat sausages based on nanocellulose-stabilized emulsions.

19 Contribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage.

20 analysis of changes in the parameters of the maturation of sremski sausage with previosly given tehnical characteristics of the chamber

21 antioxidant activities of nakai extract and its application to the pork sausages

22 investigation of the effect of food dyes of natural origin on the physico-chemical properties of cooked sausages

23 lipid stability of ham and fresh sausages of pigs treated with diets containing high levels of phytic acid<br>estabilidade lipídica do pernil e da linguiça frescal de suínos tratados com dietas com alta concentração de ácido fítico

24 characteristic of lamb sausages fermented by indonesian meat-derived probiotic, lactobacillus plantarum iia-2c12 and lactobacillus acidophilus iia-2b4

25 effectiveness of the red dragon fruit (hylocereus polyrhizus) peel extract as the colorant, antioxidant, and antimicrobial on beef sausage

26 effect of plantain (musa paradisiaca l. cv. dominico harton) peel flour as binder in frankfurter-type sausage

27 application of response surface methodology to study the effects of brisket fat, soy protein isolate, and cornstarch on nutritional and textural properties of rabbit sausages

28 effects of in-package pasteurization on preventing spoilage in emulsion vacuum packaged sausages during refrigerated storage

29 sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content

30 effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (petrovská klobása)

31 Determination of Tylosin Residues in the Distributed Sausages and Hamburger Products in Tabriz by High-Performance Liquid Chromatography method