PCR-RFLP Using BseDI Enzyme for Pork Authentication in Sausage and Nugget Products
Media Peternakan, 2011 A polymerase chain reaction–restriction fragment length polymorphism (PCR–RFLP) using BseDI restriction enzyme had been applied for identifying the presence of pork in processed meat (beef sausage and chicken nugget) including before and after frying ...
Y. Erwanto +3 more
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Production and Quality Evaluation of Probiotic Beef Sausage
Pakistan Journal of Nutrition, 2019 Ndife Joel +2 more
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Microbiological Characteristics of Beef Sausage Enriched With Roselle (Hibiscus sabdariffa L.) Sepal Extract. [PDF]
Food Sci NutrGhorbani S +3 more
europepmc +1 more source
Sensorial Assessment of Beef Sausage Processed by Wheat Germ Flour
Food & Nutrition Journal, 2016 Shawgi Ibrahim Elbakheet +2 more
openaire +1 more source
Characteristics of ostrich meat in manufacturing sausage in comparison with beef
Online Journal of Animal and Feed Research, 2021 Yasir Hilal ELHASHMI +2 more
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Molecular investigation of Sarcocystis spp., and Toxoplasma gondii in meat products in Iran. [PDF]
BMC Res NotesTabrizi M +3 more
europepmc +1 more source
Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince. [PDF]
J Food Sci Technol, 2016 Hashemi A, Jafarpour A.
europepmc +1 more source
Bioprotective Potential of <i>Pediococcus acidilactici</i> L1 and <i>Lactiplantibacillus plantarum</i> HG1-1 in Harbin Red Sausage Under Vacuum Packaging. [PDF]
FoodsWang Q +6 more
europepmc +1 more source
Application of <i>Propionibacterium</i> and <i>Lactobacillus</i> Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction. [PDF]
Int J Food SciBaytukenova S +4 more
europepmc +1 more source
The potential of immature jackfruit in meat analogues. [PDF]
Curr Res Food SciSwinkels ACM +2 more
europepmc +1 more source