Results 261 to 270 of about 30,081 (300)

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
Hongyang Ren, Wang Xinhui
exaly  

Collagen use for co-extruded sausage casings – A review

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

Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage

Meat Science, 2005
J G Sebranek
exaly  

Quality properties of pork sausage prepared with water-soluble chitosan oligomer

Meat Science, 2001
Cheorun Jo, M W Byun
exaly  

Sausages

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

The Development of Sausage Including Meat from Spent Laying Hen Surimi

Poultry Science, 2007
Sun Jin Hur, H J Jung
exaly  

Competition in the Sausage Market

The Journal of Industrial Economics, 1970
Lees, Dennis, Morley, John
openaire   +1 more source

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

Food Chemistry, 2010
Weizheng Sun, Haifeng Zhao, Bao Yang
exaly  

“Sausage” sign intussusception

Abdominal Radiology, 2019
Mohd Ilyas, Tariq A. Gojwari, Omair Ashraf Shah, Nidha Nazir   +3 more
openaire   +2 more sources

Sausages

1996
A. M. Pearson, T. A. Gillett
openaire   +1 more source