Results 221 to 230 of about 141,887 (269)

Microbial community changes induced by Pediococcus pentosaceus improve the physicochemical properties and safety in fermented tilapia sausage

Food Research International, 2021
Chunsheng Li, Yue Zhao, Lai-Hao Li
exaly  

Collagen use for co-extruded sausage casings – A review

Trends in Food Science and Technology, 2020
Patricia Hoekstra, Shai Barbut
exaly  

Gristle in the sausage…

Science & Justice, 2002
openaire   +2 more sources

Making Sausage

Narrative Inquiry in Bioethics, 2016
openaire   +2 more sources

Analysis of the content of mechanically separated poultry meat in sausage using computing microtomography

Journal of Food Composition and Analysis, 2021
Andrey Nagdalian, Igor V Rzhepakovsky, Shahida Anusha Siddiqui   +2 more
exaly  

Sausage (Cocktail Sausage) Digit

2020
openaire   +1 more source

ITALIAN SAUSAGES

Science, 1889
openaire   +2 more sources

Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing

LWT - Food Science and Technology, 2018
Xinhui Wang, Hongyang Ren
exaly  

Sausages

1984
A. M. Pearson, F. W. Tauber
openaire   +1 more source

Volatile compounds of Cantonese sausage released at different stages of processing and storage

Food Chemistry, 2010
Weizheng Sun, Haifeng Zhao, Mou-ming Zhao   +2 more
exaly