A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats. [PDF]
Food Sci Anim ResourChoi DM, Lee SH, Kim HY.
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Phycoerythrin nanoemulsion-enriched probiotic sausage: enhancing Bacillus coagulans viability via Aliinostoc sp. 2 exopolysaccharides. [PDF]
Sci RepNowruzi B, EtminanZadeh N.
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Developing Healthier Meat Products: Application of Natural Polyphenols to Reduce Hazardous Compounds During High Temperature Processing and Digestion. [PDF]
FoodsJin DX, Jin YX.
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Comprehensive assessment of fatty acid profiles of meat products to develop action plan strategies for healthier products. [PDF]
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Enabling equitable and inclusive travel experiences for dysphagia patients: a call to action for the aviation industry. [PDF]
Front Rehabil SciCino A +4 more
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The amino acid composition of commercially available vegan meat and dairy analogues. [PDF]
Br J NutrDomić J +5 more
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Macronutrient intakes and associations with psoriasis severity: a cross-sectional analysis of the asking people with psoriasis about lifestyle and eating (APPLE) study. [PDF]
Eur J NutrZanesco S +6 more
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Investigation of Biogenic Amines and Quality in Jerky, Bacon, and Sausage: Chinese Traditional Meat Product. [PDF]
FoodsSun X +8 more
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Utilizing Apple Pomace in Meat Products: A Systematic Review and Meta-Analysis. [PDF]
FoodsKoishybayeva A +3 more
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Genomic and Metabolic Features of the <i>Lactobacillus sakei</i> HRB10 Isolated from Traditional Dry Sausage in Northeast China Based on Whole Genome Sequencing Technology. [PDF]
FoodsChen Q +6 more
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