Results 171 to 180 of about 5,435 (180)

Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

Meat Science, 2014
Asgar Farahnaky, Sobhan Savadkoohi, Henk Hoogenkamp   +2 more
exaly  

Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage

Meat Science, 2014
Riadh Ben Salah, Imen Trabelsi, Slim Smaoui   +2 more
exaly  

Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage

Annals of Agricultural Sciences, 2015
exaly  

The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative

Meat Science, 2018
Gülen Yıldız Turp
exaly  

TO CURE BACON, BEEF, PORK, SAUSAGE, &c.

1982
openaire   +1 more source

Sensory Analysis, Composition, and Instron Measurements of Turkey-Beef Breakfast Sausage

Poultry Science, 1988
exaly  

Development of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in beef sausage employing three lipid extraction systems

International Journal of Food Properties
Abdul Rohman, Endang Lukitaningsih, Ratna Budhi Pebriana   +2 more
exaly  

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

Food Science and Nutrition
Sara Jafarian
exaly  

Histological Characterisation of the Effect of Added Salt in Fresh Beef Sausage

2006
R. Labas, T. Astruc, R. Taylor, J.L. Martin, J.L. Vendeuvre   +4 more
openaire   +1 more source

Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract

LWT - Food Science and Technology
Amin Mousavi Khaneghah, Javad Hesari, Sodeif Azadmard-Damirchi   +2 more
exaly