Results 101 to 110 of about 5,435 (180)

Determination of polycyclic aromatic hydrocarbons and potentially toxic metals in commonly consumed beef sausage roll products in Nigeria. [PDF]

Heliyon, 2019
Oyekunle JAO, Yussuf NA, Durodola SS, Adekunle AS, Adenuga AA, Ayinuola O, Ogunfowokan AO.   +6 more
europepmc   +1 more source

Microbiological Characteristics of Beef Sausage Enriched With Roselle (Hibiscus sabdariffa L.) Sepal Extract. [PDF]

Food Sci Nutr
Ghorbani S, Jafarian S, Soltani MS, Nasiraie LR.   +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

Chemical Characterization of Smoked beef Sausage - Bosnian sudzuk

The aim of this paper is to analyze the quality of several commercially products such as smoked beef sausage – "Bosnian sudžuk" from different manufacturers that are available in the local market. The content of the analyzed metals in all samples is below the above acceptable intake.
Junuzovic, Halid, Serak, Una, Selimovic, Amra, Cvrk, Ramzija, Selimovic, Amel, Alibasic, Hurija, Salkic, Mirsad   +6 more
openaire   +1 more source

Red meat intake during pregnancy and childhood and risk of type 1 diabetes: findings from the ABIS birth cohort. [PDF]

Diabetologia
Lampousi AM, Zeng J, Löfvenborg JE, Carlsson S, Ludvigsson J.   +4 more
europepmc   +1 more source

Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type Sausages. [PDF]

Foods
Kassenov A, Shulenova A, Kakimov M, Kokayeva G, Mustafayeva A, Iskakov B, Tokayev S, Mursalykova M, Krasnopyorova Y, Sviderskaya D.   +9 more
europepmc   +1 more source

Moulds and Mycotoxins in the Meat Production Chain from Slaughterhouse to Market: A Scoping Review on <i>Aspergillus</i> and <i>Penicillium</i> Isolation. [PDF]

Foods
Alves Rodrigues M, Freitas L, Estevinho L, Oliveira C, Capita R, Esteves A.   +5 more
europepmc   +1 more source

Application of Meat-Derived Lactic Acid Bacteria Strains to Improve the Quality of Organic Fermented Beef Sausages. [PDF]

Molecules
Łepecka A, Szydłowska A, Marciniak-Lukasiak K, Okoń A, Świder O, Onacik-Gür S, Łaszkiewicz B, Siekierko U, Grzeszczak D, Szymański P.   +9 more
europepmc   +1 more source

Preservative residue in beef and chicken sausages and bolognas marketed in Iran [PDF]

13th World Congress of Food Science & Technology, 2006
B. Shemshadi, H. Hosseini, R. Ferdosy
openaire   +1 more source

Effect of Protein-Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage. [PDF]

Foods
Okuskhanova E, Smolnikova F, Amirkhanov K, Assenova B, Tumenova G, Atambayeva Z, Kassymov S, Nurymkhan G, Spanova A, Tuganova B, Khan SM.   +10 more
europepmc   +1 more source