Results 271 to 280 of about 29,915 (300)

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

Meat Science, 2005
J G Sebranek, T A Houser
exaly  

Competition in the Sausage Market

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

Partial replacement of nitrite by annatto as a colour additive in sausage

Meat Science, 2009
Mohammad Ali Sahari
exaly  

Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage

Food Control, 2003
H J Ahn, M W Byun
exaly  

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

Food Chemistry, 2011
Weizheng Sun, Chun Cui, Mouming Zhao
exaly  

sausage

2013
openaire   +1 more source

Chicken Without Chicken, Sausage Without Sausage

2023
openaire   +1 more source

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

Meat Science, 2014
Anna C Dilger
exaly  

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

Food Control, 2004
Hyun-Joo Ahn, Cheorun Jo, Ju-Woon Lee
exaly  

Sausages

1999
openaire   +1 more source