Results 241 to 250 of about 141,887 (269)

Effect of fat quality on sausage processing, texture, and sensory characteristics

Meat Science, 2014
Anna C Dilger
exaly  

Chicken Without Chicken, Sausage Without Sausage

2023
openaire   +1 more source

Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage

Food Chemistry, 2011
Weizheng Sun, Mou-ming Zhao
exaly  

sausage

2013
openaire   +1 more source

Sausage

openaire   +2 more sources

The influence of the addition of mechanically deboned poultry meat on the rheological properties of sausage

Journal of Food Engineering, 2005
Sandro C. Amico
exaly  

Sausages

1999
openaire   +1 more source

Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage

Food Control, 2004
Cheorun Jo
exaly  

Prevalence of Listeria monocytogenes in 13 dried sausage processing plants and their products

International Journal of Food Microbiology, 2005
exaly  

Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach

LWT - Food Science and Technology, 2015
Roghayeh Amini Sarteshnizi, Hedayat Hosseini   +1 more
exaly