Results 111 to 120 of about 62,334 (223)
An Analysis of the Consumption of Sausages in Scotland using Supermarket Data [PDF]
This paper addresses consumers’ choices by looking into: current food choices made by different socio-economic groups; price barriers for diet improvement; and ways in which marketing may affect product choice.
Davis, Victoria +5 more
core +4 more sources
Histomorphometry and immunohistochemistry of beef sausages. [PDF]
Journal of Clinical Pathology, 1990 openaire +4 more sources
Consumer Food Safety Perceptions: Do they Differ across Products, Species, and Specific Risks? [PDF]
No known research has directly evaluated the relationship between perceived risk on a particular food safety issue and perceptions of other risks (e.g., H1N1 perceptions and E-Coli O157:H7 perceptions).
Tonsor, Glynn T.
core +1 more source
Technological feasibility, sensory acceptance and microbiological quality of Mutton-Based Sausages
Revue des Sciences de la SantéSmall-ruminant farming plays a crucial role in local livelihoods across Madagascar, yet the sector remains dominated by the sale of fresh meat with limited processing.
Clara GREGOIRE +3 more
doaj +1 more source
Market Potential for Locally Produced Meat Products [PDF]
The goal of this research was to guide livestock producers in marketing, product design and pricing decisions. Tools included a focus group, a consumer taste-testing and willingness-to-pay survey, and a restaurant survey. Experience attributes of locally
Burdine, Kenneth H. +2 more
core +1 more source
Алматы технологиялық университетінің хабаршысы, 2021 In this article presents the results of researches of sensory evaluation and mineral composition of delicatessen meat products from beef and turkey meat enriched with combined extract.
doaj
Cooking Recipe for Beef sausage
Cooking Recipe for Beef sausage in the project https://gams.uni-graz.at ...
Helmut W. Klug +4 more
openaire +1 more source
Production technology of poultry sausage-1: the studies on the quality of chemical, microbiological and organoleptic [PDF]
Eurasian Journal of Veterinary SciencesThis study was carried out for producing a new product "Poultry Sausage" and investigate its quality factors.The poultry sausage used in the experiments was developped by the applications of several tests and trials.
Nazif Anıl +4 more
doaj
Cowpea (Vigna unguiculata) as filler in coarse-smoked beef sausages
Ghana Journal of Agricultural Science, 2008 Whole or dehulled cowpea (Vigna unguiculata) flour, as filler in coarse-smoked beef sausage preparation, was used to determine inclusion level and production cost. Whole and dehulled cowpea flour (WCF and DCF) were incorporated into the sausages at 5 and 7 per cent levels and designated as 5% WCFS, 7% WCFS, 5% DCFS and 7% DCFS and compared with the ...
Dei, HK +3 more
openaire +1 more source
Cooking Recipe for Beef offal sausage
Cooking Recipe for Beef offal sausage in the project https://gams.uni-graz.at ...
Helmut W. Klug +4 more
openaire +1 more source