Results 241 to 250 of about 30,081 (300)
Microbial Quality Assessment of Farmers' Market Food Products in Central Virginia During the COVID-19 Pandemic. [PDF]
Int J Food SciKim C +7 more
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Development of functional meat products based on the food safety system. [PDF]
Sci RepSerikkyzy M, Kapysheva U, Kenenbay S.
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Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) Combined with Electronic Nose and Electronic Tongue. [PDF]
Food Sci Anim ResourHan B, Wang X, Liu H, Wang D.
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Radii and the Sausage Conjecture
Canadian Mathematical Bulletin, 1995AbstractIn 1975, L. Fejes Toth conjectured that in Ed, d ≥ 5, the sausage arrangement is denser than any other packing of n unit balls. This has been known if the convex hull Cn of the centers has low dimension. In this paper, we settle the case when the inner m-radius of Cn is at least O(ln d/m).
Böröczky, Károly jun., Henk, Martin
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Simulation of the Wiener sausage
Physical Review E, 2000The volume of a region visited by a spherical Brownian particle for a time t, known as the Wiener sausage, is an important random variable characterizing Brownian motion. A Brownian dynamics simulation is used to study statistical properties of the Wiener sausage volume.
, Yang, , Makhnovskii, , Sheu, , Lin
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Meat Science, 1998
Two major aspects of fermented sausages are discussed in the article. After a brief history of enterohemorrhagicEscherichia coli with special regard to fermented meat products the basic experimental designs and results are tackled on the basis of which safety issue in this respect is thoroughly discussed.
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Two major aspects of fermented sausages are discussed in the article. After a brief history of enterohemorrhagicEscherichia coli with special regard to fermented meat products the basic experimental designs and results are tackled on the basis of which safety issue in this respect is thoroughly discussed.
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Microstructure of fermented sausage
Meat Science, 1992A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation.
K, Katsaras, K D, Budras
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Psychrotrophic bacteria in sausage
Food / Nahrung, 1993AbstractA total of 50 samples of frozen fresh beef sausage were collected from grocery stores at Beni Suef City. These samples were examined for enumeration, isolation and identification of psychrotrophic bacteria. All samples contained psychrotrophic bacteria in variable numbers.
F, Khalafalla, A, el-Sherif
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Deciphering the “Sausage” Pancreas
Gastroenterology, 2021Natalia E, Castillo Almeida +2 more
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