Results 211 to 220 of about 62,334 (223)

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

Meat Science, 2018
Gulen Yildiz Turp
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
Slim SMAOUI
exaly  

In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages

LWT - Food Science and Technology, 2019
Mutamed M Ayyash, Shao-Quan Liu, Anas A Al-Nabulsi   +2 more
exaly  

Physico-chemical properties of reduced-fat beef species sausage with pork back fat replaced by pineapple dietary fibres and water

LWT - Food Science and Technology, 2016
Sune Henning
exaly  

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

1982
openaire   +1 more source

Effect of partial replacement of nitrite with a novel probiotic Lactobacillus plantarum TN8 on color, physico-chemical, texture and microbiological properties of beef sausages

LWT - Food Science and Technology, 2017
Sirine Ben Slima, Imen Trabelsi, Mehdi Triki   +2 more
exaly  

Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties

Meat Science, 2010
exaly  

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

LWT - Food Science and Technology
Kazem Alirezalu, Javad Hesari, Yuthana Phimolsiripol   +2 more
exaly  

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

Meat Science, 2011
exaly  

Sausage Cyanosis — Acquired Methemoglobinemic Nitrite Poisoning

New England Journal of Medicine, 1967
exaly